This delicious BLT pasta is a creamy and comforting meal that’s quick and easy to make. With crispy bacon, juicy tomatoes, and vibrant kale, it’s a perfect weeknight dinner. Plus, you can easily swap ingredients based on what you have on hand for a flexible and satisfying dish everyone will love!
Recipe Ingredients:
- Kosher salt and freshly ground black pepper
- 12 ounces fusilli pasta
- 8 slices bacon, chopped
- 2 cup cherry tomatoes
- 3 garlic cloves, minced
- 3 green onions, sliced
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 3 cups baby kale
- 1/2 cup pesto
- Basil leaves, for garnish
How To Make BLT Pasta Recipe?
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, around 8 to 10 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess fat.
- Sauté tomatoes, garlic, and onions: Add the cherry tomatoes, minced garlic, and sliced green onions to the skillet, along with a pinch of salt and pepper. Toss to coat in the bacon fat. Cook for a few minutes until the tomatoes start to soften.
- Make the sauce: Add the heavy cream and vegetable or chicken broth to the skillet, bringing it to a boil. Allow it to cook and thicken for 3 to 4 minutes.
- Combine pasta and sauce: Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce.
- Assemble the dish: Lay the baby kale onto a platter. Top with the hot pasta, then sprinkle the crispy bacon over the top. Dot the pesto onto the pasta with a spoon. Garnish with fresh basil leaves and serve.
Recipe Tips:
- Cook pasta al dente: Be sure to follow the package instructions and cook the pasta just until it’s al dente. This will help it hold up better when tossed in the sauce and prevent it from becoming too soft.
- Use quality bacon: The bacon is a key flavor in this dish, so using high-quality bacon will make a big difference. Look for thick-cut bacon for an extra crispy texture.
- Don’t overcook the tomatoes: Let the tomatoes soften just a bit, but don’t cook them too long. You want them to stay juicy and fresh, adding a nice burst of flavor to the dish.
- Adjust cream and broth to taste: If you prefer a richer sauce, feel free to add a little more cream. On the other hand, if you want a lighter version, reduce the amount of cream and increase the broth.
- Add the pesto last: For the best flavor, add the pesto at the very end, right before serving. This will keep its vibrant taste and bright green color intact.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover BLT pasta cool to room temperature before storing it in an airtight container. Keep it in the refrigerator for up to 3 days.
- Reheat: Place the pasta in a microwave-safe container, cover loosely, and heat on high for 1-2 minutes, stirring halfway through for even reheating.
Nutrition Facts
- Calories:431
- Total Fat:21g
- Saturated Fat:7g
- Cholesterol:44.3mg
- Sodium: 360mg
- Potassium:328mg
- Total Carbohydrate:45g
- Dietary Fiber6g
- Sugars: 3g
- Protein:25g
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BLT Pasta Recipe
Description
This delicious BLT pasta is a creamy and comforting meal that’s quick and easy to make. With crispy bacon, juicy tomatoes, and vibrant kale, it’s a perfect weeknight dinner. Plus, you can easily swap ingredients based on what you have on hand for a flexible and satisfying dish everyone will love!
Ingredients
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- Cook the bacon: In a large skillet over medium heat, cook the chopped bacon until crispy, around 8 to 10 minutes. Use a slotted spoon to remove the bacon and place it on a paper towel-lined plate to drain excess fat.
- Sauté tomatoes, garlic, and onions: Add the cherry tomatoes, minced garlic, and sliced green onions to the skillet, along with a pinch of salt and pepper. Toss to coat in the bacon fat. Cook for a few minutes until the tomatoes start to soften.
- Make the sauce: Add the heavy cream and vegetable or chicken broth to the skillet, bringing it to a boil. Allow it to cook and thicken for 3 to 4 minutes.
- Combine pasta and sauce: Add the cooked pasta to the skillet, tossing to coat it in the creamy sauce.
- Assemble the dish: Lay the baby kale onto a platter. Top with the hot pasta, then sprinkle the crispy bacon over the top. Dot the pesto onto the pasta with a spoon. Garnish with fresh basil leaves and serve.
Notes
- Cook pasta al dente: Be sure to follow the package instructions and cook the pasta just until it’s al dente. This will help it hold up better when tossed in the sauce and prevent it from becoming too soft.
- Use quality bacon: The bacon is a key flavor in this dish, so using high-quality bacon will make a big difference. Look for thick-cut bacon for an extra crispy texture.
- Don’t overcook the tomatoes: Let the tomatoes soften just a bit, but don’t cook them too long. You want them to stay juicy and fresh, adding a nice burst of flavor to the dish.
- Adjust cream and broth to taste: If you prefer a richer sauce, feel free to add a little more cream. On the other hand, if you want a lighter version, reduce the amount of cream and increase the broth.
- Add the pesto last: For the best flavor, add the pesto at the very end, right before serving. This will keep its vibrant taste and bright green color intact.
BLT Pasta Recipe