Here is a quick pasta dish for those rushed weekday nights. I am saying goodbye to the last of my cherry tomatoes. And my oregano that seems bizarrely unharmed by frost. Oh yes and my last zucchini too. I used bacon made in Mont-Laurier, Quebec where a lot of good things in food are coming from these days. It is nitrate free and much less salty than regular bacon. This could easily become a vegetarian dish by upping the pecans to a half cup and sauteing them in olive or canola oil instead.
Cherry Tomato, Bacon and Pecan Pasta
- 454g / 1 lb broad egg noodles
- 4 slices bacon, cut into thin strips
- 60 ml / 1/4 cup pecans, chopped in pieces
- 1 leek, trimmed and cleaned, thinly sliced
- 2 cloves of garlic, chopped fine
- 1 medium zucchini, diced
- 250 ml / 1 cup cherry tomatoes, halved
- 5 ml / 1 t fresh oregano, chopped
- salt and freshly grated pepper to taste
Cook the noodles al dente and set aside. In a large saute pan cook the bacon until crispy and then add the pecans and cook for 90 seconds more. Remove pecans and bacon with a slotted spoon and reserve. Leave all but a tablespoonful of bacon fat in the pan and add the leeks cooking for 2 minutes, then add the garlic and cook for 1 minute. Add the zucchini and cook for 2 minutes more. Add the cherry tomatoes and a pinch of oregano and cook until the tomatoes start to break down (2-3 minutes). Add the pasta to the pan and toss. Divide the pasta in 4 equal portions and garnish with the pecan and bacon mixture. Season to taste and enjoy!