Pesto, Pancetta and Sun-Dried Tomato Pasta Salad

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Pesto, Pancetta and Sun-Dried Tomato Pasta Salad
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 8 h. 37 min.
Ready in

Ingredients

for
6
For the Pesto
2 cups
fresh Basil leaves (packed and chopped)
0.333 cup
cup
extra virgin olive oil
½ cup
Parmesan cheese (grated; plus extra to serve)
3 cloves
garlic (peeled and minced)
Sea salt (to taste)
freshly ground Black pepper (to taste)
For the Pasta
salt (to taste)
16 ounces
2 tablespoons
1 tablespoon
good quality olive oil
2 cloves
garlic (peeled and minced)
4 ounces
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?
olive oilgarlicsaltolive oilgarlicArugula
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.