All the flavour of a BLT in a pasta dish. With a "Hidden" ingredient!
Author: Mardi Michels
Recipe type: Main
4 tablespoons panko breadcrumbs
2 tablespoons butter
12 rashers bacon, diced
200g dry spaghetti
1 ½ cups cherry tomato halves
2 cups baby arugula
⅓ cup smooth ricotta
⅓ cup Hidden Valley Original Ranch Dressing
½ cup arugula
¼ cup fresh basil leaves, chopped
Melt butter in a small skillet over medium-high heat. When it’s bubbling, add the panko breadcrumbs and toast until golden. Set aside.
Heat a heavy skillet over medium-high heat and when it’s hot, fry the diced bacon until crispy.
Drain bacon on paper towels and pour off all but 1 tablespoon of the bacon fat.
Meanwhile, cook spaghetti according to directions on package (generally about 11 minutes). Drain and set aside, drizzling a bit of olive oil or leaving some of the pasta water in the pot to stop it from sticking until you are ready to use.
Lower the heat on the bacon pan to medium and add the cherry tomatoes.
Sauté the tomatoes for 2-3 minutes, then add the 2 cups of baby arugula.
Lower the heat and cover the pan for a couple of minutes until the arugula is wilted.
Add the bacon and stir to combine all ingredients.
Mix the ricotta with the Hidden Valley Ranch dressing and add to the tomatoes, arugula and bacon. Stir to combine, making sure sauce is evenly distributed.
Add the drained pasta to the sauce along with the breadcrumbs. Toss the pasta to make sure it’s thoroughly coated with the sauce.
Add the remaining arugula and basil, making sure to distribute evenly throughout the pasta.
Recipe by eat. live. travel. write. at http://www.eatlivetravelwrite.com/2013/06/blt-pasta/