Pesto, Pancetta and Sun-Dried Tomato Pasta Salad
ready in 8 h. 37 min.
- For the Pesto
- 2 cups
fresh Basil leaves (packed and chopped)
- 0.333 cup
- ⅔ 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)
1 Cutting board, 1 Measuring cups, 1 Immersion blender, 1 deep bowl, 1 Tablespoon, 1 Glass
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.
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.
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.
Add pancetta and sun-dried tomatoes to the pasta, gently tossing to incorporate. Chill in the refrigerator overnight.
Divide among serving bowls, garnish with arugula and serve.