One-Pot Pasta Primavera with Bacon and Feta
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Ingredients
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12 ounces extra-thick-cut bacon (about 6 slices), cut crosswise into 1-inch pieces
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1 large red onion, cut into ¾-inch wedges, petals separated (about 2 cups)
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1 pint cherry tomatoes
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4 cups chicken stock
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1 cup water
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¼ cup sun-dried tomato pesto (such as Rao's)
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1 teaspoon kosher salt
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½ teaspoon black pepper
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1 pound uncooked mini farfalle pasta
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1 (5-oz.) pkg. fresh baby spinach
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1 teaspoon sherry vinegar
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3 ounces feta cheese, crumbled (about ¾ cup)
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Heat a large Dutch oven over medium-high. Add bacon, and cook, stirring often, until fat is rendered and bacon is crisp, 8 to 10 minutes. Using a slotted spoon, remove to a paper towel-lined plate, reserving ¼ cup drippings in pot. Crumble bacon; set aside.
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Add onion and tomatoes to drippings; increase heat to high. Cook, stirring often, until onion softens and begins to brown and tomatoes burst, about 6 minutes. Add stock, water, pesto, salt, and pepper; stir using a wooden spoon to scrape any browned bits from bottom of pot. Add pasta; partially cover pot. Cook, uncovering and stirring often, until al dente, about 8 minutes. Add spinach; cook, uncovered, stirring often, until spinach wilts and sauce thickens, about 3 minutes. Remove from heat; stir in vinegar.
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Divide pasta evenly among 6 bowls; top with crumbled bacon and feta.