BLT Bow Ties

Recipe Ingredients

1 lb	454g / 16oz	Farfalle (bow-tie pasta)
12		Bacon slices - cut 1" pieces
1		Diced tomatoes - (28 oz) - drained
1/4 teaspoon	1.3ml	Dried crushed red pepper
3 cups	711ml	Arugula
1 cup	62g / 2.2oz	Sliced green onions
1 cup	40g / 1.4oz	Thinly sliced fresh basil leaves
1/4 cup	59ml	Dry white wine
1 cup	146g / 5.1oz	Grated fresh Parmesan cheese - (packed)

Recipe Instructions

Cook farfalle in large pot of boiling salted water until tender but still firm to bite. Drain farfalle.

Meanwhile, cook bacon in heavy large skillet over medium-high heat until crisp, stirring often. Using slotted spoon, transfer bacon to paper towels.

Pour off all but 3 tablespoons bacon drippings from skillet. Add tomatoes and crushed red pepper to skillet; saute until tomatoes soften, about 2 minutes. Add arugula, onions, 1/2 cup basil, and bacon; saute until arugula and basil just wilt, about 2 minutes. Stir in wine; bring to simmer.

Add farfalle to sauce and toss to coat. Mix in 3/4 cup Parmesan cheese and remaining 1/2 cup basil; cook until cheese melts and coats pasta, tossing often, about 2 minutes. Season farfalle to taste with salt and pepper. Sprinkle farfalle with remaining cheese and serve.

This recipe yields 6 servings.

Serve with: Whole-wheat breadsticks and carrot sticks with blue cheese dip.

Dessert: Cherry-vanilla ice cream cones.

Source:
Bon Appetit, September 2003

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