Week-End Pasta Meal…

Pasta with Bacon Sautéed Mushrooms, Asparagus and Sun Dried Tomato Pesto
By The Gourmet Farm Girl

2 cups penne pasta (or your favorite shape pasta)
(Whole grain pasta works well with this recipe also)
10 oz. jar of  Sun-Dried Tomato Pesto
3 slices smoked bacon
½ c sliced mushrooms (any mild flavored mushroom will work)
½ cup chopped asparagus
2-3 garlic cloves minced
Salt and pepper to taste
½ cup shredded mozzarella cheese
½ cup shredded parmesan asiago cheese

Preheat oven to 350 degrees
Spray a 2 qt. casserole with cooking oil

Boil the pasta to according to package directions for al dente, drain and return the pasta to the pan gently stir in the tomato pesto; set aside
Cut bacon into pieces and fry on low to medium heat in a large skillet till crisp
Remove the bacon pieces with a slotted spoon and drain on a paper towel
(If bacon has a lot of fat remove all but 3-4 tablespoons from pan)
Add the mushrooms and asparagus to the bacon grease and sauté till almost tender 2-3 minutes; add the garlic, salt and pepper and the bacon into the pan then pour over the cooked pasta with pesto
Pour pasta mixture into the casserole and bake uncovered for 20 – 25 minutes; remove from oven and sprinkle the cheese over the top; return to oven for 5-7 minutes or until the cheese melts.
Garnish with fresh parsley