10 slices of Maple Bacon (Chopped)
5 Large Red Potatoes
1 Large Red Pepper (Seeded)
2 Tbsp Butter
2 1/2 Cup Chicken Stock
2 1/2 Cup Milk
6-8 oz Conchigliette (small shell pasta)
2/3 Cup Heavy Cream
Pesto Sauce Ingredients:
1/4 Cup Fresh Parsley (Chopped)
3 Garlic Cloves (Crushed)
1/2 Cup Pine Nuts (Crushed)
2 Tbsp chopped Basil
1/2 Cup Grated/Shredded Mozzarella Cheese
2/3 Cup Olive Oil
To make the pesto sauce, put all of the ingredients in a blender or food processor and blend for about 2 minutes.
Chop the bacon, potatoes, and red pepper. Cook the bacon in a large pot over medium heat for about 4 minutes. Add the butter, potatoes, and red pepper and cook for 12 minutes, frequently stirring.
Add the chicken stock and the milk to the pan and bring to a boil. Simmer for 10 minutes. add the conchigliette and simmer for an additional 10-12 minutes.
Blend in the cream and simmer for 5 minutes. Add the parsley and mix thoroughly. Stir the pesto into the soup until mixed all the way through. Serve topped with a sprinkle of the shredded cheese and a dash of basil or parsley on top.
|Add the pesto ingredients into a blender|
|Blend until thoroughly mixed|
|Add the chopped bacon into a large pot|
|Add the butter, potatoes and red pepper|
|Add the milk and chicken stock|
|Add the conchigliette|
|Simmer with the cream|
|Add int he pesto and the parsley|
|Serve & Enjoy|