Ingredients:
340 g penne pasta
4 slices bacon
1/2 cup mushrooms, sliced
20 g sunflower seeds
1 (240 g) jars sun-dried tomatoes packed in oil
4 garlic cloves
salt & freshly ground black pepper
1 cup fresh basil leaves
1/2 cup parmesan cheese, grated
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.