Bacon And Mushroom Penne With Sun Dried Tomato Pesto Recipes

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

Steps:

• Cook the pasta as directed on the package. Drain and reserve 1 cup of the cooking liquid.
• Chop bacon, fry gently in a frying pan.
• Add mushrooms.
• Blend the sun-dried tomatoes and their oil, garlic, and basil in a food processor and blend until the tomatoes are finely chopped.
• Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta, mushrooms and bacon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.
• Season the pasta, to taste, with salt and pepper and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
• Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Steps:

• Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
• Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
• Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

Steps:

• Cook Pasta according to instructions, plan to have it ready just as the sauce is finished.
• Fry chopped bacon until almost crisp, drain fat.
• Add mushrooms and saute for apprx 5 minutes.
• Add Chilies, basil, sundried tomatoes and saute until heated through apprx 5 minutes.
• Add salsa heat until bubbling.
• Pour over drained cooked pasta & toss.
• Sprinkle with parmesan cheese & I hope enjoy.

Steps:

• Place sun-dried tomatoes in small bowl. Pour 2 cups boiling water over. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving soaking liquid. Thinly slice tomatoes.
• Spray large nonstick skillet generously with vegetable oil spray. Add mushrooms, onion, wine, garlic, reserved tomato soaking liquid and sliced tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer until liquids are reduced by half and vegetables are tender, about 25 minutes.
• Meanwhile, cook, pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid. Return pasta to same large pot.
• Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts. Toss, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry. Mix in basil. Season to taste with salt and pepper.