Sunday, 30 June 2013

Pasta with Arugula and Pancetta

Pasta with Arugula and Pancetta

Pasta with Arugula and Pancetta
Ingredients : Serve 4 to 6
500 grams spaghetti or linguine noodles
¼ cup extra virgin olive oil
1 large head garlic, coarsely chopped
½ cup diced pancetta, cut into ½ inch pieces
1 cup fresh cream or heavy cream
1 tablespoon finely chopped lemon zest
   Juice of 1 lemon
1 bunch fresh arugula leaves salt and pepper, to taste shaved parmesan cheese

Cook noodles in a large stockpot (any noodles of you choice will also do) according to package directions. Drain noodles and return to pot. Cover pot to keep warm.

In a saucepan, heat oil and sauté garlic. Add pancetta, cream, lemon zest and juice.

Wash, dry and cut the arugula into halves. Add to pan and cook until the arugula leaves are wilted. Season with salt and pepper

In the pasta pot, toss the hot pasta and the pasta sauce to combine. Top with shaved Parmesan cheese and serve hot. 

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