Pasta Rustica with Pesto and Peppercorn Crusted Bacon - olive oil

Method

• 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 saute 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.