"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sun-Dried Tomato Pesto w/Bow Tie Pasta Recipe

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This recipe for Sun-Dried Tomato Pesto w/Bow Tie Pasta, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Caye Everett
Added: Sunday, September 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pound uncooked bowtie pasta
1 (8-ounce) jar sun-dried tomatoes in olive oil
8 ounces peppered bacon, or bacon with 3/4teaspoon black pepper
1 (10 ounce) jar basil pesto
1 cup grated Romano cheese
Coarsely ground black pepper

Directions:
Directions:
1. Cook pasta according to package. Drain Tomatoes, reserving some of the oil. Cut tomatoes into strips.

2. Cook bacon in large skillet over medium-high heat until crisp.

3. Drain pasta, shaking off excess water and place in large bowl. Add tomatoes and pesto, mix well. Add bacon and cheese and toss well. For a moister consistency add some of the reserved sun-dried tomato oil. Season with black pepper.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You can use any kind of pasta you like. I substituted sun-dried tomatoes for alfredo sauce with tomatoes and used angel hair pasta. Quick easy dish and I used Parmesan cheese instead of Romano cheese.

 

 

 

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