Quick and easy but also delicious. Perfect penne pasta tossed in pesto, bacon lardons and sun dried tomatoes
|1 lb||(450 g) Penne pasta|
|10||Slices Schneiders® Bacon, cut into strips|
|3||Cloves garlic, minced|
|.25 cup||(60 mL) White wine|
|1||(300 mL) Container Olivieri® Olive Oil Pesto Sauce|
|2 tbsp||(30 mL) Chopped sundried tomatoes|
|Salt and pepper|
|Freshly grated Parmesan cheese|
|Fresh basil sprigs|
COOK penne according to package instructions. Drain and set aside.
COOK bacon in a large skillet over medium until crispy. Add onions and garlic. Cook until soft. Deglaze the pan with white wine, scraping up any brown bits from the bottom of the pan.
ADD pasta to the pan and toss until heated through. Add pesto and sundried tomatoes. Season with salt and pepper and toss until combined. Divide pasta between serving plates and garnish with freshly grated Parmesan and basil.
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