Pesto Pasta with Crispy Salt Pork, Sauteed Mushrooms, & Balsamic Tomatoes
Serves: serves 4-6
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Place the quartered cherry tomatoes in a bowl and toss with the balsamic vinegar and a little freshly ground black pepper. Set aside.
  3. Cook pasta according to package directions.
  4. 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.
  5. 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.
Recipe by The Kitchen McCabe at https://www.thekitchenmccabe.com/2015/09/09/pesto-pasta-with-crispy-salt-pork-sauteed-mushrooms-balsamic-tomatoes/