Pancetta & Parmesan Penne
Prep Time
Makes
Cooking Mode
1 box Compliments Balance whole-wheat penne rigate
12 slices pancetta
2 tbsp milk
¼ cup sundried tomato pesto
3 cups loosely packed arugula, divided
3 cups cherry tomato halves
½ cup coarsely chopped fresh basil
½ cup black olives (such as Kalamata)
salt and pepper to taste
½ cup Parmesan cheese shavings
1 box Compliments Balance whole-wheat penne rigate
12 slices pancetta
2 tbsp milk
¼ cup sundried tomato pesto
3 cups loosely packed arugula, divided
3 cups cherry tomato halves
½ cup coarsely chopped fresh basil
½ cup black olives (such as Kalamata)
salt and pepper to taste
½ cup Parmesan cheese shavings
Directions
1In large saucepan, cook pasta in boiling salted water according to package instructions until al dente.
2Meanwhile, fry pancetta on medium heat in skillet until cooked through. Cut into strips. Set aside.
3Reserve about 2/3 cup (150 mL) pasta water (you likely won't need it all) before draining the pasta. Return drained pasta to saucepan. Stir in milk and sundried tomato pesto to coat pasta. Mix in pancetta, 1 cup (250 mL) arugula, cherry tomatoes, basil, olives, salt and pepper to taste. Add splash or two of pasta water to moisten, if necessary.
4Divide into 4 serving bowls. Top with remaining arugula and Parmesan cheese. Serve immediately.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note