Einkorn Spaghetti with Walnut Basil Pesto

1. Cook bacon until crispy, set aside.
2. In a food processor or blender, add basil, parsley (if using), grated kidchego cheese, walnuts, and garlic. Pulse until coarsely chopped, about 10 pulses.
3. With the motor running, slowly drizzle in the olive oil and process until smooth. Season to taste with salt and pepper.
4. Add salted water to a large pot for spaghetti. (bring to a rapid boil before adding pasta)
5. While the spaghetti water is warming, add the ghee to a skillet over medium-heat. Once the ghee is sizzling and the cherry or grape tomatoes.
6. Shake the pan frequently until tomatoes soften and skin begins to wrinkle (2-3mins). Season with salt and pepper.

Einkorn Spaghetti Directions

1. Once the salted water is boiled, add spaghetti and cook for 5-6 minutes or until noodles are soft. Stir to separate while cooking.
2. Strain and mix in 1/2 the basil pesto sauce to the hot noodles. Add more oil if needed. Then, add some or the rest of the sauce.
3. Transfer pasta to plates and top with tomatoes, crumbled bacon and grated kidchego cheese.
4. Enjoy!

Notes

*Pine nuts, cashews, almonds or pecans are great substitutes for walnuts

*Add 1/4-1/2 tsp crushed red pepper to for added heat. 

*Roast the garlic for a more mellow taste .

*Love tomatoes? Add more to the recipe. 

*If the sauce is too thick add more oil.

*Parsley is optional, it gives the sauce a brighter color since pesto can brown quickly. 

*Refrigerate for up to 5 days. Add a layer of oil over top to prevent oxidation.