Bowties with Smoked Almond Sauce

By adventurefamily5

from Rachel Ray.

Ingredients

• Salt and pepper
• 1 pound bowtie pasta
• 1/3 About 1/3 cup extra-virgin olive oil
• 12 slices good-quality smoky bacon, cut into 1/2-nch pieces
• 1 bunch flat-leaf parsley, trimmed (about 2 cups loosely packed)
• A couple of generous handfuls grated parmigiano-reggiano cheese
• 3 to 4 tablespoons smoked almonds (a generous handful) 1 clove garlic, grated
• 1 pint cherry tomatoes or multicolored baby heirloom
• 1/2 small red onion, finely chopped
• 1 head bibb or butter lettuce, leaves separated and torn

Preparation

Step 1

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of the pasta cooking water.

Meanwhile, heat a drizzle of EVOO in a skillet over medium-high heat. Add the bacon and brown to crisp up; transfer to a plate to drain.

Place the parsley, cheese, almonds and garlic in a food processor and pulse to finely chop. Pour in about 1/3 cup EVOO and process to form a thick pesto. Scrape into a large, shallow bowl with the tomatoes and onion; season with salt and pepper. Stir in the reserved pasta cooking water.

Add the pasta to the pesto mixture and toss with the lettuce and bacon.