Red Pesto Pasta Salad with Bacon

• 9 ounces pasta
• 2 ounces grated Parmesan
• 1 tsp red pepper flakes more for serving
• 7 ounces salted bacon bits

oil from sun-dried tomatoes

• ½ cup panko breadcrumbs
• 2 tbsp capers

salt to taste

black pepper to taste

Red Pesto

• 5.5 ounces sun-dried tomatoes drained, oil reserved
• 3 garlic cloves finely chopped
• 2 tbsp tomato paste
• ½ cup basil leaves
• 1 ounce toasted pine nuts
• 1 ounces grated Parmesan
• ¼ cup oil from the sun-dried tomatoes
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• ¼ tsp salt
• ½ tsp black pepper

1. Add the pasta to a large pot of boiling, generously salted water. Cook until al dente. Drain.
2. In the meantime, make the red pesto. Combine the ingredients in a food processor or blender. Blend, until everything is thoroughly combined, but still has some texture. If too dry or too thick, add a few tablespoons water.
3. Make the caper breadcrumbs. Heat a large skillet over medium high heat, add 2 tbsp oil. Then the panko together with capers. Cook, stirring occasionally until the breadcrumbs are toasted, about 3 minutes. Add red pepper flakes, season with 1/4 tsp salt and 1/2 tsp black pepper. Cook for 1 minute. Transfer the breadcrumbs onto a plate.
4. In the same skillet, heat 2 tbsp oil over medium high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes.
5. Add pasta and 3-4 heaped tablespoons red pesto to a mixing bowl, toss to combine. Add bacon, shaved Parmesan and breadcrumbs, toss to combine. Garnish with red pepper flakes and extra black pepper.
6. Enjoy, at room temperature for best flavor/texture.