Cilantro Pesto Pasta with Bacon

To transform traditional pesto into something more intriguing, substitute cilantro for basil. The result is a bright, citrusy flavor that works great in a simple pasta dish, or on top of a protein like chicken or salmon. It can also be frozen and thawed when needed. Here, I put it over bucatini pasta and added some bacon for additional flavor. You can remove the bacon for a vegetarian meal.

INGREDIENTS:

• 2 c. cilantro leaves
• 1 c. chopped, roasted pecans
• 1 tsp. cumin
• 1 tbsp. lemon juice
• 2 garlic cloves
• 1/2 c. grated parmesan, plus more for serving
• 1/4 c. olive oil
• 1/4 c. cold water
• Kosher salt
• Pepper
• 3/4 lb. bucatini pasta
• 1/2 c. chopped thick cut bacon (about 3-4 slices)

PREPARATION:

Preheat oven to 350 degrees. Roast pecans on a baking sheet for about 6 minutes. Let cool, then chop roughly.

Combine the first 8 ingredients in a food processor and process until smooth.

Season with salt and pepper to taste. Set aside or refrigerate if made in advance.

Chop bacon into 1/4 inch thick strips. Heat a skillet over high heat and cook bacon about 5 minutes, stirring frequently. Drain on a paper-towel lined plate. Set aside.

Cook pasta according to package directions. Drain and return to pot. Stir in the pesto and serve topped with bacon and more grated parmesan. Freeze any leftover pesto for later use.