The pasta with bell pepper pesto and bacon is a first course with a rich and flavorful sauce. For this recipe, I made a very tasty pesto using a red bell pepper (cooked in a pan with onion and basil), crispy bacon, and grated pecorino cheese. This pesto is perfect for spreading on crostini or as a sauce for filling sandwiches. In this case, I used it to dress pasta, which turned out creamy and irresistibly tasty!
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Pasta with bell pepper pesto
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 1 red bell pepper
- 2 oz bacon
- to taste onion
- 3 tbsps grated pecorino cheese
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools
- Blender
Steps
To make the pasta with bell pepper pesto and bacon, wash and clean the bell pepper, remove the stem and seeds, and cut it into strips.
In a pan, pour a drizzle of extra virgin olive oil with the chopped onion. Place on low heat and slightly wilt the onion.
Add the bell peppers and a few basil leaves, and cook for 10-15 minutes, adding hot water as needed to prevent the bell peppers from sticking to the pan.
When the bell peppers are soft, turn off the heat and pour everything into the blender bowl or mortar.
Cut the bacon into strips or cubes and sauté it in a pan until it becomes crispy. Add the bacon to the bell peppers, setting aside some bacon.
Make the pesto by adding the grated pecorino cheese, blending or pounding until a creamy mixture is obtained. Adjust salt if necessary.
Cook the pasta in plenty of boiling salted water; once cooked, drain and place it in a bowl.
Add the pesto, the reserved bacon, and mix to combine the pesto with the pasta. If it seems too dry, add a bit of pasta cooking water. Serve and enjoy your meal!
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