Fresh Pesto (you can make this in advance)

• We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
• Add the basil leaves (but keep some for the presentation) and blend to a green paste.
• While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

• Bring a pot of salted water to the boil and cook your tagliatelle al dente.
• Use the cooking time of the pasta to sauté your bacon strips.
• After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
• Present the dish with some fresh basil leaves on top.

• Heat water in large 5qt stock pot vinegar and salt. Bring to just barely simmering .

Hollandaise

• While water is heating make Hollandaise. Separtae 6 eggs reserving whites for later. Place yolks and lemon juice together in a stainless steel bowl and whisk until the mixture is thickened and doubled in volume. Place the bowl over the stockpot containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. SLOWLY drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and white pepper. Salt to taste Cover and place in a warm spot until ready to use for the eggs benedict.
• Cook Canadian bacon in saute pan until just browned and warmed through. Can warm English muffins in same pan while eggs are poaching

Poached Eggs

• Once water is barely simmering swirl with slotted spoon. Drop eggs 1 at a time into water and poach for 3 1/2 to 4 1/2 minutes until white is set. While they are poaching place 2 halves of English muffin on plate and top with Canadian bacon. Remove eggs from water and blot dry with towel or paper towel. Place 1 egg on each half and top with 1-2 Tbs of Hollander

• Bring a large pot water to a boil over high heat. Season generously with salt.
• Cook the bacon in a large skillet over medium heat, turning as needed, until the fat has rendered and the bacon is golden and crispy, 8 to 10 minutes. (You may need to cook the bacon in two batches, draining the rendered fat from the skillet between batches.) Let the bacon cool to room temperature, then crumble up into bite-sized pieces.
• Cook the pasta one minute more than package directions. Drain, rinse with cold water, and let cool.
• Meanwhile, in a large bowl, combine the mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the pasta, tomatoes, cheese, peas, pimentos, olives, green onion, and half of the bacon, and toss until well combined. Season salad with salt and pepper, to taste. Top salad with the remaining bacon and serve.