Spaghetti with Red Pepper Sauce & Bacon
Uncooked yellow lentil pasta
8¾ oz, spaghetti
4 medium clove(s), sliced
Roasted red peppers (packed in water)
Cooked crisp center cut bacon
3 slice(s), crumbled
2 Tbsp, chopped
- Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot.
- Meanwhile, in a small skillet, heat the oil over medium. Add the garlic and cook, stirring often, until just golden, about 2 minutes. In a food processor, mini food processor, or blender, add the garlic, oil, red peppers, tahini, salt, and black pepper and process until smooth, about 1 minute. Pour the sauce over the pasta and toss to coat, adding the pasta cooking water as needed to loosen the sauce. Sprinkle the bacon and parsley over the pasta.
- Serving size: about 2 cups