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    You are in: Home / Recipes / Bacon and Mushroom Penne With Sun-Dried Tomato Pesto Recipe
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    Bacon and Mushroom Penne With Sun-Dried Tomato Pesto

    Average Rating:

    4 Total Reviews

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    • on August 14, 2008

      Enjoyed the flavors. I used Walnuts, sun-dried tomatoes in oil and pulsedthe pesto in the food processor. Cooked the other ingredients and tossed with some spiral pasta. Made for "I recommend" tag game.

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    • on April 30, 2008

      I also added my garlic to the onions, - oh, I added an onion! - and in fact did not make a pesto, cooked off the onion, bacon, added mushrooms, and added the finely sliced sun-dried tomatoes and basil close to the end. I also used pine-nuts, since thats what I had. Tossed it with wholewheat fusilli and my DH enjoyed this so much, he had seconds...almost unheard of!!!! Thank you for a very nice recipe!!! Made for PAC Spring 2008

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    • on August 04, 2007

    • on December 30, 2006

      Yum, this is really nice. Instead of adding the garlic to the sun-dried tomato mix I decided to cook it with the bacon. We are just not very fond of lots of raw garlic and prefer it cooked. I didn't have sunflower seeds but instead used pine nuts and they gave the dish a really nice, nutty flavour. Luckily I received an automatic pasta maker for Christmas and was able to make some beautiful fresh penne pasta that complimented this extremely well. Enjoyed this very much, thank you for posting and please post some more recipes soon.

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    Nutritional Facts for Bacon and Mushroom Penne With Sun-Dried Tomato Pesto

    Serving Size: 1 (192 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 558.9
     
    Calories from Fat 180
    32%
    Total Fat 20.0 g
    30%
    Saturated Fat 4.9 g
    24%
    Cholesterol 16.4 mg
    5%
    Sodium 421.7 mg
    17%
    Total Carbohydrate 84.4 g
    28%
    Dietary Fiber 13.5 g
    54%
    Sugars 0.4 g
    1%
    Protein 16.9 g
    33%

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