Ree Drummond on Food Network. I changed this up a bit, not because I did not like the ingredients (well not a kale fan!) ; just used what I had on hand. Original recipe below and then changes I made in parentheses. In place of the cherry tomatoes and the cream I used 1 cup of sauce made from (Baked Feta Pasta 7/17/2022 label: sauces) Original recipe serves 4-6 lucky folk, my version serves 2.
Ingredients:
- 12 ounces fusilli pasta (I used Jovial gluten-free fusilli and just cooked 4 ounces to serve two)
- 8 slices bacon, chopped (I used 2 slices)
- 2 cups cherry tomatoes (see notes above)
- 3 garlic cloves (I used all 3)
- 3 green onions (I used all 3)
- 1 cup heavy cream (see notes above)
- 1/2 cup chicken stock
- 3 cups baby kale (I used one spiralized zucchini and 4 ounces sliced mushrooms)
- 1/2 cup pesto (I used chopped fresh parsley)
Directions:
Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon and place on a paper towel lined plate. (I used about 1/2 of the bacon fat.)
Add the tomatoes, garlic and green onions, plus a little salt and pepper and toss in the bacon fat. (I did just the garlic and onions). I also added the prepared zucchini and mushrooms and saute 2-3 minutes.) (Then I added the sauce from Baked Feta Pasta and the chicken broth.)( Remove from the heat.) (Add the chopped, cooked bacon). (Add the chopped parsley). Original recipe adds the cream and broth and cook till thickened. Remove from the heat and add the chopped, cooked bacon.
Cook pasta according to package directions, drain and toss in the sauce.
Original recipe lay the baby kale onto a platter. Top with the hot pasta and dot with the pesto.
