Bacon, Lettuce and Tomato Pasta 
 
1 pound smoked bacon, cut into 1-/2 inch pieces 
1 quart Cherry Tomatoes cut in half
1 bunch of Arugula, or Romaine, stemmed, rinsed and dried 
4 ounces fresh goat cheese, crumbled 
Olive oil 
1 pound pasta
Freshly Ground Pepper

Heat a large pot of water to the boil. Add a tablespoon of salt 
to the water along with the pasta.
Cook according to instructions.

While the pasta is cooking, sauté the bacon in a hot pan until 
it’s crispy.  Drain on a paper towel.

When cooked, drain the pasta and toss with 1 to 2 tablespoons of 
olive oil, freshly ground pepper and the crumbled goat cheese. 
Add the tomatoes and arugula and toss well.