How to make it

  • Preheat oven to 450 degrees Fahrenheit. Spread out fennel & tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, & garlic powder. Bake for 15 minutes, set aside.
  • for the pesto sauce

  • Add parmesan, pine nuts, garlic and basil to a food processor. Pour in olive oil a bit at a time until creamy. Set aside.
  • Boil 2 quarts of water in a large pot, cook orzo until "al dente." Drain and pour into a large bowl, toss with a bit of olive oil.
  • Meanwhile, brown turkey bacon in a deep saute pan. Add a splash of olive oil, and stir in onion. Add orzo to the pan, then add tomatoes and fennel. Lastly, stir in the pesto. Serve warm, garnish with fresh basil or fennel leaves.

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