1 package Morningstar Farms Veggie Bacon strips (original recipe calls for 1 package thick cut smoked bacon)
1 pound whole wheat penne pasta
1 pint cherry or grape heirloom tomatoes (original recipes calls for cherry or grape tomatoes)
2 cups arugula (original recipe calls for 1 head of butter lettuce)
1 1/2 cups homemade pesto (original recipe suggests 1 container of store bought for ease), recipe follows (yields 2 cups)
- 2 cups washed arugula
- 2 cups baby spinach
- 1 garlic clove
- 3/4 to 1 cup olive oil (depending on preferred thickness)
- 1/2 cup romano cheese
- salt and pepper to taste
To make pesto simply combine arugula, baby spinach and garlic into a food processor and blend slowly adding olive oil until reaching desired consistency. Once blended add romano cheese and pulse to combine.
Cook bacon according to package instructions and crumble. The crispier, the better. Cook pasta according to package instructions. Halve tomatoes and put into a large serving bowl. Once pasta is cooked and drained, toss with tomatoes. Mix in pesto to evenly coat pasta. Toss with crumbled bacon and arugula.