White Tie Pasta

By carvalhohm

Ingredients

• 8 ounces bow tie pasta, uncooked
• 8 bacon slices, cut into pieces
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1 (8-ounce) package sliced fresh mushrooms
• 1 cup sliced scallions (green onions)
• 1 (10-ounce) container refrigerated Alfredo sauce
• 2 tablespoons pine nuts, toasted (see Tip)
• 3/4 teaspoon freshly ground pepper
• 1 cup shredded Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions; drain and keep warm.

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, reserving drippings in skillet.

Add artichokes, mushrooms, and scallions to skillet; cook 5 minutes over medium-high heat until tender. Stir in bacon.

Combine pasta, Alfredo sauce, artichoke mixture, pine nuts, and pepper in large bowl. Sprinkle each serving with Parmesan cheese.

Notes:
Take the time to toast the pine nuts for this recipe. Toasting helps them stay crisp and enhances their rich, delicate flavor. To toast pine nuts, simply place them in a dry skillet over medium heat, and cook 2 to 3 minutes, stirring often.