3/4 lb(375 g) rotini
1 tbsp (15 ml) olive oil
3 oz (85 g) pancetta, cubed
1/2 lb (250 g) assorted mushrooms, sliced or quartered (eg. brown or white)
3 green onions chopped
1 jar (700 ml) pasta sauce
Salt and freshly ground pepper
Grated Parmesan cheese
Toasted pine nuts
Cook rotini 8 minutes or until tender. In a saucepan, heat oil; cook pancetta 3-4 minutes.
Add mushrooms and onions; cook until tender. Add pasta sauce; simmer 2-3 minutes. Season to taste with salt & pepper. Toss rotini with sauce and serve topped with cheese and pine nuts.