Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Fusilli with Arugula Pesto and Crispy Pancetta
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- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 639
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 34 mg
- Sodium
- 571 mg
“Everyone loves this pasta, especially the crispy pancetta, which is far superior to bacon in my opinion!”
- Level: Easy
- Total: 40 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 639
- Total Fat
- 36 g
- Saturated Fat
- 10 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 20 g
- Cholesterol
- 34 mg
- Sodium
- 571 mg
Ingredients
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Directions
- Preheat a large skillet over medium heat. Add the pancetta and cook, turning occasionally, until crispy, 5 to 7 minutes. Set aside on a paper towel-lined plate.
- Bring a large pot of salted water to a boil. Prepare an ice water bath. Stir the arugula into the boiling water and cook until bright green and tender, about 15 seconds. Remove the arugula directly to the ice bath and let cool completely, then drain. Gently squeeze out the excess water and set aside. Repeat with the basil. Once the arugula and basil are blanched, cook the pasta in the boiling water until al dente.
- Meanwhile, make the pesto: Add the arugula and basil to a food processor and blend until mostly pureed, about 30 seconds. Add the olive oil, pine nuts and garlic and season with salt and pepper; puree another 30 seconds. Scrape down the sides of the bowl, then add the cheese and pulse, drizzling in more oil as desired, until combined but not fully pureed, another 30 seconds.
- Combine about 1/2 cup pesto and the butter in a large bowl. Drain the pasta, reserving some of the cooking water, and add the pasta to the bowl with the pesto; toss to coat, adding more pesto or cooking water as needed. Season with salt and pepper to taste and crumble the slices of pancetta on top. Serve topped with more pecorino and a drizzle of olive oil.
Cook’s Note
To store extra pesto, transfer to an airtight container and drizzle a layer of oil on top. Refrigerate up to 3 days or freeze up to 1 month.
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