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Fusilli with herb pesto, crisp pancetta and parmesan
Fusilli with herb pesto, crisp pancetta and parmesan
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Discover a guaranteed new family favorite pasta dish in this recipe.
Ingredients:
  • 80g parmesan
  • 6 pancetta slices (we used flat pancetta, taken from an unrolled piece)
  • 750.00 ml basil leaves (from about 1 bunch)
  • 500.00 ml flat-leaf parsley leaves
  • 1 garlic clove, finely chopped
  • 250ml olive oil
  • 130g pine nut
  • 400g fusilli (or other short pasta shapes)
  • 250.00 ml wild rocket
Instructions:
  • Preheat your oven to 180°C.
  • Arrange the pancetta on a baking tray and bake until crisp, about 5-6 minutes. Remove from the tray and drain on a paper towel, then roughly break into shards.
  • In a food processor, blend basil, parsley, garlic, oil, parmesan, and half of the pine nuts until a smooth paste forms.
  • Boil the pasta in a generously salted pot of water as per package directions. Once cooked, drain thoroughly and mix in the pesto.
  • Divide the pasta into bowls and top with crispy pancetta, arugula, reserved nuts, and shaved parmesan, if desired.

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