|12 oz||Bacon, lean|
|5 heads||Bibb lettuce|
|4 tbsp||Chives or scallion greens|
|1 tbsp||Thyme, fresh|
|3||Tomatoes, medium ripe|
Pasta & Grains
|12 oz||Corkscrew-shaped pasta|
Baking & Spices
|1||Kosher salt and freshly ground pepper|
|1/4 cup||Sour cream|
BLT Pasta (No. 18) Cook 8 slices bacon; drain and chop. Cook 1 chopped red onion, 3 sliced garlic cloves, some red pepper flakes and 1 teaspoon salt in 3 tablespoons drippings. Add 5 cups grape tomatoes; cook 12 minutes. Add 1/3 cup cream; cook 2 minutes. Toss with 12 ounces cooked penne, 4 cups arugula, the bacon, some basil and a splash of pasta water. Top with parmesan.
Ranch BLT Pasta Salad. Absolutely scrumptious! I used arugula; and I made the ranch dressing from a recipe on this site. I also added celery for crunch.