1/2 cup sliced almonds
1/2 pound sliced bacon
4 cups penne pasta
2 to 6 cloves garlic
1 pound fresh spinach, chopped
1-1/2 tablespoons Dijon
mustard
5 tablespoons Balsamic vinegar
2 cups grated Monterey Jack cheese
1/2 cup fresh chopped basil
Toast almonds over medium heat for about 4 minutes. Set aside. Fry bacon until crisp and remove from pan and crumble when cool. Cook pasta al dente in salted water. Discard all but 6 tablespoons of bacon fat from
pan and add garlic and chopped spinach. Stir over medium heat until tender. Whisk mustard and vinegar together in large bowl and then mix in drained
pasta, cheese, cooked spinach mixture, bacon and basil. Serve warm, topped with toasted almonds.
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