There you have it – another incredibly relaxing long weekend in the history books, spent with my one and only, catching up with a few friends and family, and making some delicious meals. But what better way to ease yourself into a whirlwind of a work week, than with a killer pasta dish. Enjoy!
Basil Pesto Spaghetti with Ribboned Zucchini & Blistered Cherry Tomatoes
- 1 Tbsp olive oil
- 1/2 cup bacon lardon
- 1 clove garlic
- 1 pint cherry or grape tomatoes
- 1 medium zucchini, spiralized / ribboned
- 1/2 cup basil pesto**
- 1/2 lb. spaghetti
- Freshly grated Parmesan cheese
Bring a large pot of water to a boil, and cook spaghetti to manufacturers direction. Drain pasta and place back into pot, reserving a little pasta water on the side.
In the meantime, heat sauté pan on medium heat, with olive oil. When hot, add in bacon, and render until slightly crispy, approx. 4 minutes. Add in the tomatoes, and an oz. of pasta water. Scrape up bits on the bottom of the pan, and cover with a lid. Let cook for 3 – 4 minutes. Remove the lid, the tomatoes will have just split, and add in 1/2 the pesto – combine. Toss the zucchini in with the al dente pasta, and then add the bacon mixture to the pasta. Add in the rest of the pesto and combine thoroughly. Add in a little pasta water to loosen up the sauce if necessary. Serve with a generous sprinkling of freshly grated Parmesan.
Here’s to another relaxing night catching on some much needed Grand Hotel!