Live Naturally Magazine
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Export date: Thu Aug 5 14:26:01 2021 / +0000 GMT



Penne Primavera with Crispy Pancetta

 

 

Penne Primavera with Crispy Pancetta

  • 1 box Barilla® Penne
  • 4 tablespoons extra virgin olive oil, (divided)
  • 1 clove garlic, (minced)
  • 1 artichoke heart, (cleaned and sliced)
  • 1 cup spring peas, (defrosted)
  • 1 bunch asparagus, (sliced on a bias)
  • 1 pint cherry tomatoes
  • 10 basil leaves, (torn)
  • 1/2 cup Parmigiano-Reggiano cheese, (grated)
  • 6 ounces pancetta
  • Salt and black pepper to taste
  1. Bring a large pot of water to a boil. Cook pasta according to package directions.

  2. In a skillet render pancetta until crispy; drain and set aside.

  3. Meanwhile, in a separate skillet sauté garlic with half the olive oil until it turns slightly yellow, add vegetables, salt, pepper, and sauté over high heat for five minutes.

  4. Drain pasta reserving ½-cup pasta cooking water.

  5. Toss pasta with sautéed veggies and cooking water, stir in basil. Top with pancetta and cheese before serving.