Jalapeño & Bacon Pasta with Rosemary

Fresh rosemary from the backyard garden. So fragrant!

What a weekend. Steve came to visit, which means we spent our time visiting friends and eating our way through the city. We did stop by Unique SF, which is an independent design show full of art, fashion, food, and DIY crafts. I came out of the show with too much lego jewelry and new artists to follow (there were so many)! I’ve documented most of the eye candy here.

The roommates and I decided to whip up some dinner, but ingredients were limited given that convenience stores are the only access to groceries I have at the moment. But I’m no stranger to making do with what I have, and this is what we had: leftover jalapeños and rosemary, lemon, and garlic from the backyard.

Pasta is one of the easiest ways to make a fruitful meal with leftover ingredients and supplements. I complimented the dish with some tomatoes and bacon, because what does not go well with bacon? First, I chopped tomatoes into cubes, drizzled with olive oil, and roasted them in the oven at 350 degrees for 15-20 minutes.

Then, my roommate Katie and I spent a few minutes smelling rosemary. No joke.

Chopped bacon, garlic, and jalapeno into a mixture. Cooked them in a skillet pan until the bacon was golden brown, and squeeze lemon juice when almost done.

Toss the pasta in olive oil, sea salt, and lots (and LOTS) of cheese. Because you can never have too much cheese in your pasta.

Add bacon mixture and roasted tomatoes. Indulge, indulge, and indulge.

(Excuse the terrible lighting of my pictures. I promise to retrieve the real deal camera when I’m back in Seattle this coming weekend!)

Jalapeño & Bacon Pasta with Rosemary
Serves 5-7

+ 1 packet of pasta (preferably rigatoni, which I didn’t have)
+ olive oil
+ 5 garlic cloves
+ 3 rosemary stems
+ 6 large slices of bacon
+ 1/2 lb. monterey jack cheese, shredded
+ sea salt
+ 1 jalapeno
+ 2 tomatoes on the vine
+ 1 lemon

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