Prep: 15 mins
Cook: 15 mins
4
Basil pesto, cherry tomato & pancetta spaghetti
Dive into a basil pesto, cherry tomato, and pancetta spaghetti. Al dente spaghetti tossed in aromatic basil pesto, tangy cherry tomatoes, and crispy pancetta. Garnish with freshly grated Parmesan for a burst of flavor. This Italian-inspired dish is perfect for a quick and delicious weeknight dinner.
350g dried spaghetti
8 thin slices pancetta
250g mini roma tomatoes, roughly chopped
BASIL PESTO
2 cups basil leaves
2 garlic cloves, chopped
3⁄4 cup olive oil
1⁄3 cup toasted pine nuts
40g parmesan cheese, finely grated
STEP 1 To make basil pesto, place basil and garlic in a food processor. Process until evenly chopped. With the motor running, gradually pour in the oil in a thin stream until mixture is combined. Add pine nuts and pulse until roughly chopped. Stir in parmesan. Set aside.
STEP 2 Cook spaghetti in a large saucepan of boiling water following packet directions, until al dente.
STEP 3 Meanwhile, preheat a grill on high heat. Place pancetta on a grill tray and grill on both sides until golden at the edges. Transfer to a plate lined with paper towel. Set aside to cool. Break into pieces.
STEP 4 Drain pasta and return to the pan. Add basil pesto, tomatoes and pancetta. Season with salt and pepper to taste. Toss over low heat until combined and serve.
Nutritional Facts
Basil: High in vitamin K and antioxidants.
Cherry tomatoes: Provide vitamin C, potassium, and lycopene.
Pancetta: Adds protein and flavor, should be consumed in moderation.
Spaghetti: Source of carbohydrates and some protein.
Tips and Tricks
Choose fresh basil leaves and ripe cherry tomatoes. Substitute pancetta with bacon or prosciutto for a smoky flavor.
