Basil and Pancetta Pasta
ready in 30 min.
How healthy are the main ingredients?garlic
- 2 cups
fresh Basil leaves (packed and chopped; plus extra for garnish)
- 0.333 cup
- ⅔ cup
extra virgin olive oil
- ½ cup
Parmesan cheese (grated)
- 3 cloves
kosher salt (or sea salt)
freshly ground Black pepper (to taste)
- ½ tablespoon
onion (peeled and thinly sliced)
- 1 ½ cups
Pancetta (cut into strips)
- 8 cups
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.
Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8 to 9 minutes.
In a skillet over medium-high heat, heat the olive oil; add the onions and pancetta; cook until the onions are soft and translucent, and the pancetta is lightly browned, about 8 minutes. Remove onions and pancetta from skillet using a slotted spoon and drain on paper towels.
Drain pasta and mix well with pesto, onions and pancetta. Garnish with fresh basil leaves and grated Parmesan cheese, if desired. Divide between bowls and serve.