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Prep Time
10 mins
Total Time
30 mins


1 box
Compliments Balance whole-wheat penne rigate
375 g
12 slices
2 tbsp
30 mL
1/4 cup
sundried tomato pesto
60 mL
3 cups
loosely packed arugula, divided
750 mL
3 cups
cherry tomato halves
750 mL
1/2 cup
coarsely chopped fresh basil
125 mL
1/2 cup
black olives (such as Kalamata)
125 mL
salt and pepper to taste
1/2 cup
Parmesan cheese shavings
125 mL


Step 1

In large saucepan, cook pasta in boiling salted water according to package instructions until al dente.

Step 2

Meanwhile, fry pancetta on medium heat in skillet until cooked through. Cut into strips. Set aside.

Step 3

Reserve 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.

Step 4

Divide 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.

Characteristics Dinner Safeway

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of the recipe):
6 g
79 g
11 g
8 g
35 mg
29 g
1020 mg
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