Yield: 2
Contents
Pesto Spaghetti with Pancetta and Tomato
Balanced in between leafy greens and tasty pasta. This healthy spaghetti meal will satisfy your appetite.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
- 375g spaghetti
- 250g cherry tomatoes, halved
- 60g pkt baby rocket
- 6 pancetta Slices
- 1/2 cup (130g) basil pesto
- Shaved parmesan, to serve
- Basil pesto, extra, to serve
Instructions
- Cook spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) of the cooking liquid.
- Meanwhile, heat a large frying pan over medium heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate. Set aside to cool slightly. Coarsely tear into pieces. Increase heat to high.
- Add the tomato to the pan and cook, tossing, for 2-3 mins or until the tomato begins to collapse.
- Add spaghetti, pancetta, pesto, half the rocket and reserved cooking liquid to the pan. Cook, tossing, for 1-2 mins or until heated through. Divide among serving bowls. Top with parmesan, remaining rocket and extra pesto.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 273Total Fat 10gSaturated Fat 2gSodium 168mgFiber 3gSugar 1gProtein 12g
