Pesto ain’t no pest

I’m not going to lie: this recipe began as an attempt to use up some stuff in my refrigerator. For real.  I mean what else are you going to do with copious amounts of baby spinach, some heavy cream, half a jar of pesto, some precooked bacon, and some mushrooms?

My answer was to make a nice pesto cream sauce with mushrooms. And it was so good, I will be making it again!

So here’s how you make this clean-out-the-fridge dish:

1. Begin cooking about 1-2 cups of the pasta of your choice. I used farfalle because I think the bow ties are beyond cute. . . and I had a whole box. Thank you, Publix Buy One Get One!

2. Cut 4 strips of precooked bacon (or regular uncooked bacon) into small pieces and cook until light brown but not crisp in a large skillet with some olive oil. I used the old Rachael Ray trick of a couple “turns around the pan” with the olive oil. When bacon is lightly browned, remove it from pan, but don’t clean up the skillet.

3. Chop some white mushrooms (I used about a cup or so) and add those and your chopped garlic to the skillet. Cook over medium heat until the mushrooms turn that beautiful golden brown.

4. Pour in chicken broth and white cooking wine. I used about 1/2 cup broth and 1/2 cup white cooking wine. Use the liquid to deglaze the pan and scrape up some of the tasty stuff that’s stuck on the bottom of the skillet. Cook over medium heat until the liquid is reduced by half.

5. Pour in the heavy cream and milk. I used a little over a cup of heavy cream and 1/2 cup skim milk. I also whisked in a little flour (about 1 tbsp) to thicken the mixture since I was using skim milk. Stir in the 1/2 jar of prepared pesto sauce. Allow the sauce to bubble and thicken. Stir a lot during this process.

6. When the sauce has thickened significantly, stir in a large handful of spinach and 3 chopped green onions. Allow all of the ingredients to cook together for a few more minutes, stirring frequently. Add in the bacon and Parmesan cheese and stir just until cheese is melted and has become one with the sauce.

7. Spoon a healthy portion of pasta onto your dish and top with sauce. Sprinkle a little Parmesan on top of the pasta and enjoy. Then brag about it to your friends at choir practice. Then, make one of them eat it when they come to your house after choir practice because she hasn’t gotten to eat dinner. Or, you know, just eat and enjoy. Choir practice isn’t necessary. . .

Ingredients: 2 tbsp olive oil 4 strips bacon 2 cloves garlic, chopped 1 cup chopped white mushrooms 1/2 cup chicken broth 1/2 cup white cooking wine 1 cup heavy cream 1/2 cup skim milk (and possibly 1 tbsp of flour) Large handful baby spinach 3 chopped green onions Parmesan Black pepper and salt to taste Prepared pasta of your choice