1 pound bow tie pasta
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, sliced
7 cups baby arugula
2 garlic cloves
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons lemon zest
1 tablespoon lemon juice
1/2 cup grated parmesan, divided
1/4 cup walnuts
1/2 to 3/4 cup extra virgin olive oil
1 pound fresh heirloom tomatoes, diced
Bring large pot of cold water to boil. Season liberally with salt and drop in pasta. Stir and cook until soft and tender. Drain and set aside.
Heat large skillet over medium-high heat. Add sliced bacon, spreading into an even layer. Cook until crispy, about 8 to 10 minutes. Using slotted spoon, transfer the bacon to plate lined with paper towels.
To make arugula pesto, fill food processor (or blender) with 4 cups baby arugula, garlic, salt, pepper, lemon zest, lemon juice, 1/4 cup parmesan, and walnuts. Pulse a few times to chop everything up. You might have to use a spatula to push it down. Once chopped, while machine is running, slowly stream in olive oil until pourable consistency is reached.
Taste for seasoning and adjust accordingly.
Transfer cooked pasta to large mixing bowl and toss with diced heirloom tomatoes, crispy bacon, remaining arugula, parmesan cheese and arugula pesto until evenly combined. Serve warm or at room temperature.