Pesto, Pancetta and Sun-Dried Tomato Pasta Salad

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Pesto, Pancetta and Sun-Dried Tomato Pasta Salad
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 37 min.
Ready in
Calories:
571
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie571 cal.(27 %)
Protein15 g(15 %)
Fat32 g(28 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage5.2 g(17 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E3 mg(25 %)
Vitamin K26.9 μg(45 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.3 mg(21 %)
Folate43 μg(14 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C13 mg(14 %)
Potassium393 mg(10 %)
Calcium135 mg(14 %)
Magnesium67 mg(22 %)
Iron2.8 mg(19 %)
Iodine6 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids8.9 g
Uric acid76 mg
Cholesterol13 mg
Complete sugar3 g

Ingredients

for
6
For the Pesto
2 cups fresh Basil (packed and chopped)
0.333 cup Pine nuts
cup extra virgin olive oil
½ cup Parmesan (grated; plus extra to serve)
3 cloves garlic cloves (peeled and minced)
Sea salt (to taste)
freshly ground Black pepper (to taste)
For the Pasta
salt (to taste)
16 ozs Penne
2 Tbsps lemon juice
1 Tbsp good quality olive oil
2 cloves garlic cloves (peeled and minced)
4 ozs thinly sliced Pancetta (roughly chopped)
½ cup drained, oil-packed sun-dried tomatoes (cut into strips)
1 handful Arugula (for garnish)
How healthy are the main ingredients?
Basilolive oilArugulaParmesanPine nutsgarlic clove
Preparation

Kitchen utensils

1 Cutting board, 1 Measuring cups, 1 Immersion blender, 1 deep bowl, 1 Tablespoon, 1 Glass

Preparation steps

1.
Place chopped basil and pine nuts into a food processor. Add about 1/3 of the olive oil and puree until smooth. Stir in the remaining oil, grated cheese, garlic and season to taste with salt and pepper. Set aside.
2.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain pasta and mix well with pesto and lemon juice.
3.
Heat olive oil and garlic in a heavy-bottomed skillet, set over medium-low heat. Cook pancetta, stirring occasionally, until browned and crisp, about 10 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain.
4.
Add pancetta and sun-dried tomatoes to the pasta, gently tossing to incorporate. Chill in the refrigerator overnight.
5.
Divide among serving bowls, garnish with arugula and serve.