Pancetta & Parmesan Penne

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 1 box (375 g) Compliments Balance whole-wheat penne rigate
  2. 12 slices pancetta
  3. 2 tbsp (30 mL) milk
  4. 1/4 cup (60 mL) sundried tomato pesto
  5. 3 cups (750 mL) loosely packed arugula, divided
  6. 3 cups (750 mL) cherry tomato halves
  7. 1/2 cup (125 mL) coarsely chopped fresh basil
  8. 1/2 cup (125 mL) black olives (such as Kalamata)
  9. salt and pepper to taste
  10. 1/2 cup (125 mL) Parmesan cheese shavings


  1. In large saucepan, cook pasta in boiling salted water according to package instructions until al dente.
  2. Meanwhile, fry pancetta on medium heat in skillet until cooked through. Cut into strips. Set aside.
  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.
  4. Divide into 4 serving bowls. Top with remaining arugula and Parmesan cheese. Serve immediately.