Yield: 4 Servings

Ingredients:

1/4 cup Smoked bacon, chopped

2 oz. Butter

1 tsp. Garlic, minced

1/4 cup Onion, diced

1 cup Mixed vegetables: carrot, peas, corn, Lima beans, green beans

2 tsp. Pine nuts, toasted

1 1/2 cup Chef Larry's Basil Lemon Cream (recipe follows)

1 1/4 lb. Penne Rigate pasta, cooked "al dente"

1 tsp. Parsley, chopped

to taste Salt

to taste Fresh ground black pepper

1/2 cup Shaved or shredded Parmesan cheese (optional)

to garnish Fresh chopped parsley

Method:
Prepare Chef Larry's Basil Lemon Cream per recipe, reserve. Cook bacon in a sauté pan over medium heat until cooked. Add butter, garlic and onion. Sauté garlic briefly, do not brown. Add mixed vegetables and pine nuts. To heat pasta: place cooked pasta in lightly salted simmering water for 1-2 minutes to reheat (do not overcook.) Remove pasta from water and drain well. Add heated pasta to sauté pan with bacon and vegetables. Stir in enough of Chef Larry's Basil Lemon Sauce to coat pasta and vegetables. (Add sauce in intervals until pasta and vegetables are nicely coated.) Season pasta with salt and fresh ground black pepper. Add 2/3 tsp. of chopped and mix well. Portion pasta into heated pasta bowls. Top with optional shaved Parmesan cheese and additional chopped parsley. Serve immediately.

Basil Lemon Cream

Yield: 2 cups

Ingredients:

1 tsp. Butter

1 tsp. Shallots, minced

1/4 tsp. Garlic, minced

2 oz. White wine

1 1/2 cups Chicken stock

2/3 cup Heavy cream

1 1/2 tsp. Fresh lemon juice

to taste Salt

to taste Fresh ground black pepper

8-10 each

Fresh basil leaves, finely minced

as needed Roux to thicken (equal parts flour and melted butter)

Method:
Melt butter in a saucepan, do not brown. Add shallots and garlic, sauté briefly. Add white wine, bring to a simmer and reduce by 1/2. Add stock, bring to a simmer. Cook over medium low heat for 10 minutes. Add roux to achieve desired consistency, continue to simmer. Add cream and lemon juice. Season with salt and pepper. Finish with fresh minced basil.