Farfalle with Pesto, Ceci and Bacon

Farfalle with Pesto, Ceci and Bacon

They must think we never change our tablecloth.

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Dinner, Monday

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To: Roberto

Subject: Monday

I have the most amazing idea for dinner. It involves pasta, of course. What do you think of farfalle with pesto, ceci and bacon?

To: Tracy

Subject: RE: Monday

Sounds good to me. :)

To: Roberto

Subject: RE: Monday

:)

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Hmmm

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As bacon rendered on low in olive oil, I pulled two cubes of pesto from the freezer and opened a can of ceci. The house will smell like bacon when Roberto gets home.

I filled a small pot with water and retrieved the kitchen scale from the cupboard. One half pound should do.

The tiny blue bowl holds one half pound of farfalle nicely. I set it aside and put the scale away.

He's not going to be happy, but I'm going to pour out all of this fat. With tongs, I lifted the bits of rendered bacon into a ramekin and poured the oil and fat (olive and bacon) into an old pickle jar.

We can make this recipe year round, I thought.

With the water boiling and salted, the farfalle was set to cook. Just 10 minutes, al dente.

I poured more olive oil into the now cleaned pan, and again set the flame to low. A bit of crushed red pepper and one half can of drained and rinsed ceci.

To keep the sizzle in check, and the ceci lucid, I added pasta water. Just two scoops, to start. I reached for the salt.

With a few minutes remaining I dropped in the pesto. A bit more pasta water.

A taste. This is good, I thought.

Just a glug of cream (a gentle glug). It disappeared beneath the sea of green. I maneuvered the pan as if it were jiffy pop.

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I'm Ready

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"Are you ready?" He asked.

"Sono pronto." I said.