1/2 lb bacon (msg and nitrate free) cooked ahead in oven set at 400F – cook until lightly crisp. Remove from grease and pat dry with toweling
1/2 lb fresh green beans
1 1/2 lb Linguine
For Pesto Sauce:
3 cups fresh basil
1/2 cup pine nuts
4 lg garlic cloves
1 1/2 cups extra virgin olive oil
1 1/2 cup Parmigiana cheese, grated
Salt and pepper to taste.
Fresh basil and pine nuts for garnish.
In food processor mix basil, garlic, pine nuts, and oil until smooth paste is formed. Do not over blend or mix will get hot and darken. Transfer to bowl and mix in cheese and season with salt and pepper.
Blanch green beans in 2 qt pan in salted boiling water approximately 6 min or until tender but crisp- chill on ice to prevent over cooking. Cook pasta as directed. In large sauté pan combine all ingredients – toss and heat thoroughly!
Serve pasta and top with bacon, pine nuts and fresh basil!