Ingredients for Bacon And Mushroom Penne With Sun Dried Tomato Pesto
- 1 pound penne pasta
- 4 ounces bacon
- 8 ounces sliced mushrooms
- 1/4 cup sunflower seeds (optional)
- 1/2 cup packed sun-dried tomatoes (oil-packed)
- 2 cloves garlic
- Pinch of salt, plus more to taste; freshly ground black pepper to taste
- 1/4 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1 cup pasta cooking liquid (reserved)
- 2 tablespoons sun-dried tomato oil
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How to Make Bacon And Mushroom Penne With Sun Dried Tomato Pesto
- Cook 1 pound penne pasta according to package directions. Reserve 1 cup of pasta cooking liquid before draining.
- 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.
- Add 8 ounces sliced mushrooms to the skillet with the bacon fat and cook until softened, about 5-7 minutes.
- 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.
- Add the cooked mushrooms and crispy bacon to the pesto.
- 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.
- Stir in 1/4 cup sunflower seeds (optional).
- Season with salt and freshly ground black pepper to taste.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
1g
Fat
24g
Carbs
28g
