Last night was one of those nights. We had just sat down to a somewhat late dinner out in the backyard and we dug into our pasta. With just one bite I knew I was in trouble. The light was dimming, the sun sinking behind the mountains and there was NO WAY that I was letting the last bit of day slip by without trying to sneak a quick photo of this pasta so I could share it with all of you.
It’s that good.
So, please forgive the lack of light and sharpness in this photo. I probably could have gotten a better picture if I had just left my plate at that moment and gone inside to shoot it instead of scarfing it all down like a mad-man.
So, I’m sorrynotsorry. Make this pasta for yourself to see just how good it is.
Fresh basil pesto is tossed with al dente pasta and then topped with crumbles of crispy salt pork(you could use bacon), glossy sauteed mushrooms, and garden fresh purple cherry tomatoes marinated in balsamic vinegar.
Top if off with a grating of black pepper and parmesan cheese and hope that there just might be enough left for seconds 😉
- 1 pound Spaghetti or other pasta
- 1 cup (packed) Fresh Basil Leaves
- ½ cup Extra Virgin Olive Oil
- 2 Garlic Cloves
- ¼ cup Toasted Pine Nuts
- 1 cup Parmesan Cheese (shredded)
- Salt and Pepper to taste
- 1 pound Salt Pork, sliced
- 1 pound Cremini Mushrooms, cut into ½" pieces
- 3 tablespoons Butter
- 1 teaspoon Spade L Ranch Beef Seasoning
- 20 Cherry Tomatoes, quartered
- 2 tablespoons Balsamic Vinegar
- Parmesan Cheese, to garnish
- Place the basil, olive oil, garlic, and pine nuts in a blender and blend until smooth. Add the parmesan cheese, salt, and pepper and blend until the cheese is finely ground. Set aside.
- Place the quartered cherry tomatoes in a bowl and toss with the balsamic vinegar and a little freshly ground black pepper. Set aside.
- Cook pasta according to package directions.
- While the pasta is cooking, heat a frying pan on medium/high heat. Cook the salt pork until crisp. Remove from pan and set aside. Pour the oil out of the pan and into a jar(to discard). Place the pan over high heat and add the butter. When the butter is melted add the mushrooms and beef seasoning. Saute for 2-3 minutes, or until soft and golden brown. Place in a bowl and set aside.
- When the pasta is al dente, drain and toss with the pesto. Serve the pesto pasta topped with the crispy Salt Pork crumbles, sauteed mushrooms, balsamic tomatoes and a sprinkle of freshly grated parmesan cheese.
honey honey honey this looks wonderful. no idea why salt pork gets such a bad rap it’s wonderful love it. can’t wait to make this
Thank you Tracey! I agree, salt pork is delicious!
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This looks incredible! I would probably drink pesto if it wasn’t so calorie dense! I’m so making this!
Thanks Tori! I would drink it too, haha!