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Dutch Oven Bacon Pesto Pasta

Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients
  

  • 1 zucchini sliced lengthwise and then thinly sliced again
  • 4 slices bacon cut up
  • 1 cup of cherry tomatoes halved
  • 1 # pasta rotini or farfalle works good to hold the pesto sauce
  • 6 cups of water
  • 1 Tbsp salt
  • 2 cups pesto
  • ½ cup parmesan
  • Salt and pepper to taste

Instructions
 

  • Preheat the Dutch oven with 24 coals underneath.
  • Fry the bacon in the Dutch oven, and then remove.
  • Cook the zucchini with a pinch of salt in the bacon grease.
  • When the zucchini is getting soft, add the tomatoes and cook until they start to break up. Remove the vegetables from the pan.
  • Add the water and the pasta to the pan, plus a Tbsp of salt. Stir and cook covered, adding some coals to the lid.
  • Check and stir periodically until the pasta is done; there should be some water left, this is good high starch water that will make a nice smooth sauce with the added pesto.
  • Add the pesto and stir and heat through. If the sauce is still too loose, let the pasta simmer uncovered until it thickens up.
  • Add the zucchini, tomato, and bacon back; stir and allow time to heat through.
  • Sprinkle with the parmesan and stir through.
  • Taste and adjust for salt and pepper.