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Pasta with Sundried Tomato Pesto and Pancetta

Cuisine:
    • Medium

    Directions

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    Steps

    1
    Done

    Blend Sundried Tomatoes, thyme, lemon zest, cheese and nuts and oil to form a pesto. Add pepper to taste. If necessary you may use more or less oil depending on the consistency desired. The pesto should be thick but spreadable. Set aside.

    2
    Done

    In a medium stock pot add 3-4 quarts of water. Set over a high heat. Add enough salt to the water that it taste sea water salty. Cover pot and bring to rapid boil.

    3
    Done

    Add pasta stirring quckly. Turn heat down to medium high and cook with lid off.

    4
    Done

    Cook until the pasta is al dente.

    5
    Done

    Drain water from pasta reserving 1 C of the pasta water. Set pasta aside.

    6
    Done

    Add 1 tbs of olive oil to pot. Add pancetta. Saute pancetta till crispy.

    7
    Done

    Using a slotted remove pancetta from pot to a paper towel lined dish ans set aside.

    8
    Done

    Add half of the pesto to the pot stirring constantly. Add enough Pasta water to form a sauce. Add pasta to the pot. Stir enough to coat all the pasta and reove from heat. Add pancetta to the pasta and sauce. Stir once more to blend all.

    9
    Done

    Serve immediately. Garnish each plate with fresh Basil.

    Semone Noel

    I am a native New Yorker, who holds an MBA in International business as well as formal training in culinary arts and film production.

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