- 8 ounces bacon
- 16 ounces bowtie pasta
- 1 8-ounce jar sun-dried tomatoes in olive oil, drained with some liquid reserved
- 1 10-ounce jar basil pesto
- 1/4 tsp black pepper
- 1 cup grated Romano cheese
Cook bacon in a large skillet over medium-high heat until crisp. Drain and crumble. Meanwhile, cook pasta according to package directions. Drain and place in a large bowl.
Add tomatoes and pesto; mix well. Add bacon, pepper, and cheese; toss well. If desired, add some of the reserved sun-dried tomato oil. Serve immediately.
4-6 servings
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Adapted from Guideposts magazine.