Description
Pesto, fresh vegetables, and peppered bacon make this pasta rustica a total treat.
Ingredients
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- 1 cup Cremini Mushrooms, Sliced
- 3 cups Chicken Broth
- 3 cups Fusilli Pasta
- 1 cup Milk
- 2 Tablespoons Basil Pesto
- 4 Portions (squares) Laughing Cow Cheese
- 1 Roasted Red Pepper, Sliced (either From A Jar Or Roasted Yourself)
- 6 leaves Baby Spinach, Thinly Sliced, For Garnish
- Grated Fresh Parmesan, For Garnish
Preparation
Heat a large saucepan over medium heat. Add cubed bacon and simmer until bacon turns into crispy bits. With a slotted spoon, remove bacon bits from the saucepan and place on paper towels. Pat to absorb excess oil. Set aside.
Dispense bacon grease however you do (bacon grease jar that you store beneath your sink, etc.). Give the saucepan a quick rinse/dry. Add olive oil and bring heat to medium-low. Once oil is heated, add garlic and simmer until fragrant. Add mushrooms and sauté until tender. Once tender, transfer mushrooms and garlic to a small pot and cover to keep warm. Set aside.
Add chicken broth to the saucepan and increase heat to medium-high. Bring to a boil. Add fusilli to the chicken broth and cook until pasta is tender and chicken broth has been absorbed by the noodles (approximately 15 minutes). Add more chicken broth is needed throughout the cooking process.
Once the noodles are nearly done, add milk, the pesto, and Laughing Cow cheese. Stir to mix and to melt the cheese. Simmer until cheese is completely melted. Add the mushrooms, garlic, and roasted red peppers. Stir well to coat.
Remove from heat. Garnish with bacon, thinly sliced baby spinach, and fresh Parmesan.
