Creamy Tomato Pasta With Pine Nuts

By shauna

Ingredients

• 3 oz. Pancetta or Bacon, finely chopped
• 1 Tbsp. Butter
• 2 C. Fresh Mushrooms, sliced
• 1/2 C. Pine Nuts
• 11/2 C. Half & Half or Light Cream
• 1/4 tsp. Coarsely Ground Black Pepper
• 2 Med. Tomatoes, chopped or 1 141/2 oz. Can Diced Tomatoes, drained
• 1/2 C. Grated Parmesan Cheese
• 1 9 oz. Pkg. Refrigerated Linguine
• Grated Parmesan Cheese ( optional )
• Coarsely Ground Black Pepper ( optional )

Preparation

Step 1

In a lg. skillet, cook & stir pancetta or bacon over med. heat till golden brown. Remove from skillet; drain off fat. For sauce: In the same skillet, heat butter, add mushrooms & pine nuts; cook about 5 min. or tillmushrooms are tender & pine nuts are golden brown, stirring frequently. Return pancetta or bacon to skillet. Stir in half & half & the 1/4 tsp. pepper. Bring mixture to boiling; reduce heat. Boil gently, uncovered, over med. heat about 7 min. or till mixture is slightly thickened. Stir in tomatoes & parmesan cheese. Meanwhile, cook liguine in boiling, salted water till al dente ( approx. 6-8 min. ), drain. Add the sauce, toss gently to combine. If desired, sprinkle with additional parmesan cheese & pepper. Serve.