Barilla® Gluten Free Penne with Lentils & Bacon
1 (12 ounce) box Barilla® Gluten Free Penne
½ cup bacon
cut into julienne strips
1 clove garlic
1 sprig fresh rosemary
4 tablespoons extra-virgin olive oil
1 pint grape tomatoes
2 cups cooked lentils
Salt and pepper to taste
1 tablespoon chopped Italian parsley
½ cup grated Pecorino-Romano cheese
Bring a large pot of water to a boil.
Meanwhile, in a large skillet, render bacon until crispy. Remove the bacon from the skillet and dry on a paper towel.
In the same skillet, saute garlic and rosemary with half the olive oil for one minute. Add tomatoes and blister.
Add lentils and bring to simmer, then season to salt and pepper.
Cook the pasta according to directions, drain and toss with lentil sauce.
Stir in remaining olive oil, parsley and top with crumbled bacon and cheese before serving.
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