SPINACH PESTO PASTA WITH PORTOBELLO MUSHROOMS OR BACON

Spinach Pesto Pasta with Portobello Mushrooms or Bacon image

Provided by Kare for Kitchen Treaty

Number Of Ingredients 20

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1/2 pound whole wheat pasta (just plain regular white pasta will work great too)
1/2 cup walnuts
1 - 2 cloves garlic (chopped (Two for a very strong garlic taste - one I find yummy, but then I love garlic!))
1 1/4 cups spinach
1/3 cup olive oil
1/2 cup grated Parmesan cheese
Plus
I'm trying something new here and giving you three options - going all carnivore, going all vegetarian, or doing half and half, aka: Veggies and Carnies Living Together! We'll see how it works.
Two portobello mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil + 2 teaspoons for cooking
Salt and pepper to taste
-or-
Four slices bacon
-or-
Two slices bacon
One portobello mushroom
1 tablespoon balsamic vinegar
1 tablespoon olive oil + 1 teaspoon for cooking
Salt and pepper to taste

Steps:

Cook the pasta according to package directions.
While the pasta is boiling, make the spinach pesto: In a food processor (or a blender in a pinch), pulse the spinach, garlic, walnuts, olive oil, and Parmesan cheese. Don't pulse it to a paste - leave it a little chunky - some texture is good.
Okay, now pick your track! Are you going all veggie, all carnie, or a split between the two?