A twist on one of the most beloved sandwiches of all time!
The American favorite made with bacon, lettuce and tomatoes.
The oh-so-humble BLT.
B is for thick cut, applewood smoked bacon.
The L, in this case, is for Swiss chard, a mild-tasting green with little to no bitterness.
T is for orbs of sweetly acidic grape tomatoes.
In place of the bread is chewy, whole-grain penne pasta.
What happens when you toss them all together with half & half and Parmesan cheese?
Nothing short of magic.
A lightly sauced pasta emerges, full of competing and complementing flavors. At times salty. Smoky. Sweet and savory. With the fresh, earthy goodness of Swiss chard and the pop of juicy tomatoes as they burst in your mouth.
All the reminders of a BLT in a completely satisfying meal!
Cause it’s pasta.
|BLT Pasta|| |
- 8 ounces penne pasta (like Barila whole grain)
- olive oil, for sauteing
- 4 cloves garlic, minced
- 1 big bunch Swiss chard, rough chopped
- 2 cups grape tomatoes, if large, cut in half
- sea or kosher salt and fresh black pepper
- ½ cup half & half
- ⅓ cup Parmesan cheese, grated, plus more for serving
- 12 ounces thick-cut applewood smoked bacon, cooked and chopped into bite-size pieces
- 2 tablespoons fresh basil or parsley, chopped
- Cook pasta in plenty of salted boiling water, reserve a ⅓ cup of the pasta water before draining.
- Meanwhile, in a large skillet heat two tablespoons oil over medium-low heat, add garlic and saute until fragrant, add Swiss chard and tomatoes, saute until Swiss chard begins to wilt. Season with salt and pepper. Stir in half & half and pasta water, cook about 2 more minutes, remove from heat.
- Add the pasta to a large mixing bowl along with the Swiss chard/tomatoes, Parmesan cheese, chopped bacon, and basil. Toss well. Serve with additional Parmesan.