Back when I worked at Gifford's in Kent, CT, there was a chef who made his incredible BLT pasta for us bus boys & waitresses, & it was my absolute favorite dish they served. Inspired by the chef's BLT pasta, I've concocted this flavor explosion of a pasta dish in my home kitchen. It might be even better than the original, if I do say so myself.
Ingredients
(1) 9.0 oz. package of gluten free tortellini - I like Taste Republic
1/2 lb. bacon
2 chopped fresh tomatoes - Roma, Heirloom, San Marzano, etc.
1-2 oz. fresh basil
3 bulbs chopped fresh scallions
1/4 cup pine nuts
1 whole lemon juice
1 tbsp ghee
1 tbsp sea salt
2 tsp cracked black pepper
1 tbsp garlic powder
olive oil drizzle
freshly grated parm
The Process
start by cooking your bacon, however you like to - oven, frying pan, etc.
boil the water for the tortellini
in a separate pan, start toasting your pine nuts - add 1 tbsp ghee to the pan & toss pine nuts in the pan on medium heat
*remember to keep an eye on your bacon & let cool once complete*
once the pine nuts start to brown, add your chopped tomatoes to the pan & turn to low heat (add more ghee if needed)
season the tomatoes with garlic powder, black pepper, sea salt, & lemon juice as it simmers on low
while the tomatoes are stewing, add the tortellini to the boiling water & follow the instructions on the package
once the bacon is cooled, chop it up & add it in with the tomatoes, pine nuts & seasonings
squeeze in the other half of lemon juice as well!
once the tortellini is fully cooked, add them into your tomato/bacon pan
mix everything together, kill the heat, & stir in the basil & scallions
once everything is well blended, serve your bowls of BLT Pasta, & top with fresh Parm & olive oil!
Enjoy! Mangia!
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