Instructions & Ingredients

by Renée Altman RHN, Verity Nutrition

Ingredients:

Servings: 3-4 | Prep time: 5 minutes | Cook time: 15 minutes

  • 160 grams Kaslo Sourdough Quinoa Pasta
  • 80 grams Kaslo Sourdough Hemp Pasta
  • 8 slices pastured pork bacon, chopped
  • 1 1/2 cups sliced cherry tomatoes
  • 2 cups packed leafy greens (lettuce, spinach, collards), washed and chopped
  • 1 1/2 tablespoons extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • salt to taste
  • fresh cracked pepper

Instructions:

  1. In a pan, cook bacon to your liking (8-10 minutes). Set on paper towel to absorb excess fat drippings. Chop when cooled.
  2. Boil water with a scant of salt; add both varieties of pasta. Cook to desired firmness (5-8 minutes). Drain.
  3. Meanwhile, chop leafy greens of choice and cherry tomatoes.
  4. Combine pasta, bacon, vegetables, garlic powder and olive oil in a bowl. Toss until olive oil fully coated.
  5. Add salt and cracked pepper to taste.

Serve and Enjoy!

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  • Spicy Squash Pasta
  • Peach and Arugula Pasta Salad
  • Pad Thai Pasta
  • Cherry Tomato Sauce
  • Mac n Cheese Cups