For about three servings, you'll need:
+ 8 ounces of whole wheat pasta
+ 1/4 cup of pesto*
+ 4 slices of bacon
+ balsamic vinegar, 2 tablespoons
+ parmesan cheese, grated, to taste
Put bacon and balsamic vinegar in a plastic bag; marinate in refrigerator for at least 45 minutes.
Preheat oven to 400 degrees F. Place bacon on a baking sheet, and roast for 5-6 minutes. Drain on paper towels; when cool, crumble.
Cook pasta according to package directions, until al dente (usually about 7-8 minutes). Immediately after draining, toss with pesto and fold in cheese and bacon. Add S&P to taste. Enjoy!
* Since coming to college, I've been using store-bought pesto, which is generally pretty decent. I usually avoid jarred pesto in favor of the fresher options in the deli section. When I'm home for the summer (with access to a food processor), I'll perfect my pesto recipe and get it up here!