directions
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1
Cook pasta until al dente, drain well, and toss with 1 tablespoon of the olive oil and set aside
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2
Meanwhile, finely chop bacon
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3
Fry, stirring occa- sionally, until crisp
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4
Remove from pan, drain on paper towel, and set aside. Heat the olive oil and butter in a saute pan, and saute broccoli for about 2 minutes, stirring fre- quently
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5
Continue stirring and sauteing until the broccoli is barely soft. Add the pesto and drained linguine to the broc- coli in the saute pan
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6
Stir over a low heat for 2 to 3 minutes
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7
Add the reserved bacon, pine nuts, grat- ed cheese, salt, and freshly ground pepper to taste
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8
Serve immediately and pass with freshly grated Parmesan cheese
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9
Serves 4 to 6.
Linguine uiith Broccoli Pesto and Bacon
ingredients
- 1 pound dry or 1 load of spinach linguine
- 8 slices of bacon
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cups small broccoli florets
- 1/2 cup Pistachio Basil Classico (page 25)
- 1/3 cup pine nuts
- 1/3 cup freshly grated Parmesan cheese
- salt and freshly ground pepper to taste