- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 609
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 82 mg
- Sodium
- 577 mg
Inspired by Ree’s favorite sandwich filling, this dish mashes up pasta with salad. It’s a quick and easy, all-in-one dish, and boy is it good!
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 609
- Total Fat
- 38 g
- Saturated Fat
- 15 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 16 g
- Cholesterol
- 82 mg
- Sodium
- 577 mg
Ingredients
Directions
- Begin by bringing a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Drain and set aside.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.
- Add the tomatoes, garlic and green onions, plus a little salt and pepper, then toss to coat in the bacon fat. Add the cream and broth then bring to a boil. Allow to cook and thicken, 3 to 4 minutes. Add the pasta and toss to coat.
- Lay the baby kale onto a platter. Top with the hot pasta, sprinkle over the bacon and, using a spoon, dot the pesto onto the top. Garnish with the basil leaves and enjoy.
