Bacon Pesto Pasta

Even though I haven't posted in about a week, I'm thinking that a post with the word bacon in it, will be ignored. My normal chatter will not suffice against the mighty meat that is bacon. So I will get straight to the point here. We had breakfast for dinner on Monday night, when I returned home from Virginia, and Will had spoiled us to the beautiful fresh-from-the-case bacon at EarthFare because they were having a meat sale. However, despite our enjoyment of the tender, flavorful bacon, Will decided to swipe two pieces to leave behind for dinner on Tuesday. I wasn't quite sure why he did this, but I figured he had a reason. Well his reason turned out to be that he was going to add it to our pesto mixture! I'm glad he did because the bacon gave a smoky, salty flavor to the non-creamy pesto, which was awesome.

Bacon Pesto Pasta

8 oz. vermicelli pasta

1 cup fresh basil leaves and tender stems

2 cloves garlic

1/3 cup pine nuts

1/4 cup Parmesan cheese

1/2 tsp salt

2 sprigs flat parsley

2 strips cooked bacon

1/3-1/2 cup olive oil

Begin to boil water for vermicelli (or any other) pasta and follow package directions. Then finely chop the basil, garlic, pine nuts, Parmesan, salt, parsley and bacon in a food processor. Gradually add the olive oil in the food processor, while mixing, to make a thick paste. Once pasta is ready, drain it and plop pesto mixture on top. Enjoy!