Bucatini a la Pesto
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Directions
Item No.
321626
Item No.
573933
Ingredients
- 1 pound dry Montebello Organic Bucatini
- 1 jar Stonewall Kitchen Artichoke Pesto
- ¼ cup cooked, chopped bacon, optional
- 1 Tablespoon chopped parsley, optional
Directions
- Cook pasta according to directions on packaging, making sure to reserve at least ½ cup of pasta cooking water when pasta is strained.
- In a large sauce pot or skillet warm Artichoke Pesto gently, adding 1 Tablespoon of the reserved pasta water at a time until you reach desired consistency.
- Place the cooked, strained pasta into the sauce and incorporate to coat noodles evenly. Add more reserved pasta water if needed to smooth out sauce.
- Divide pasta into four serving dishes and garnish with chopped bacon and parsley if desired. Serve hot.
