BLT Bow Tie Pasta

Despite the great weather today, tonight's dinner had to be made inside since we ran out of gas for the grill. We had no time to get gas yesterday because we went to a wedding which was so fun. Because the wedding was so fun, I was completely exhausted and did not want to run all over the place running errands (i.e. getting gas for the grill). We did take advantage of the nice evening and eat outside on the deck.

This recipe calls for a lot of bacon to be used. I have made it with regular bacon and turkey bacon. Both options work well. I chose to use regular bacon today and added a bit more than 12 slices. It is not a diet friendly recipe.

This recipe is courtesy of Bon Appetit.

1 pound farfalle pasta
12 slices of bacon, cut into 1 inch pieces
28 ounce can of diced tomatoes, drained
1 cup of thinly sliced fresh basil, divided
dash of crushed red pepper
3 cups of arugula
1 cup of thinly sliced green onions
1/3 cup of Chardonnay (the original recipe calls for 1/4 cup)
1 cup of grated fresh Parmesan cheese

While the pasta is cooking in a pot of boiled water, cook the bacon in a large skillet until crisp. Remove the bacon and place on paper towels. Save 3 tablespoons of bacon drippings in the pan and add the tomatoes and crushed red pepper. Cook the tomatoes and peppers for two minutes, then add the onions, arugula, and 1/2 of the basil. Cook until the arugula starts to wilt, then add the wine; bring to a simmer. Add the pasta and toss to coat. Add in the cheese and toss until it melts.