Bacon and Mushroom Penne With Sun-Dried Tomato Pesto |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a recipe that I found online. I have modified this recipe slightly by adding bacon, mushroom and sunflower seed. It works equaly well with chorizo instead of bacon. Sunflower seed is optional, it gives a bit of texture to the dish. Ingredients:
340 g penne pasta |
4 slices bacon |
1/2 cup mushroom, sliced |
20 g sunflower seeds |
1 (240 g) jar sun-dried tomatoes packed in oil |
4 garlic cloves |
salt & freshly ground black pepper |
1 cup fresh basil leaf |
1/2 cup parmesan cheese, grated |
Directions:
1. Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
2. Chop bacon, fry gently in a frying pan.
3. Add mushrooms.
4. Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
5. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
6. Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
7. Season the pasta, to taste, with salt and pepper and serve.
|
|