Bacon And Mushroom Penne With Sun Dried Tomato Pesto Recipe

Ingredients for Bacon And Mushroom Penne With Sun Dried Tomato Pesto

• 1 pound penne pasta
• 4 ounces bacon, chopped
• 8 ounces sliced mushrooms
• Sunflower Seeds
• Sun Dried Tomatoes Packed In Oil
• Garlic Cloves
• Salt & Freshly Ground Black Pepper
• Fresh Basil Leaf
• Parmesan Cheese

How to Make Bacon And Mushroom Penne With Sun Dried Tomato Pesto

1. Cook 1 pound penne pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining.
2. While pasta cooks, chop 4 ounces bacon into 1/2-inch pieces. Fry gently in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon fat in the skillet.
3. Add 8 ounces sliced mushrooms to the skillet with the bacon fat and cook until softened, about 5-7 minutes.
4. Meanwhile, combine 1/2 cup packed sun-dried tomatoes (oil-packed), 2 tablespoons sun-dried tomato oil, 2 cloves garlic, 1/4 cup fresh basil leaves, 1/4 cup grated Parmesan cheese, and a pinch of salt in a food processor. Blend until smooth.
5. Add the cooked mushrooms and crispy bacon to the pesto.
6. Add the drained pasta to the pesto mixture. Toss to coat, adding reserved pasta water 1 tablespoon at a time until desired consistency is reached.
7. Stir in 1/4 cup sunflower seeds (optional).
8. Season with salt and freshly ground black pepper to taste.
9. Serve immediately and enjoy!