Penne Primavera with Crispy Pancetta

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Beginner


Ingredients 8 Servings

Ingredients:

  • 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
  • ½   cup Parmigiano-Reggiano cheese, grated
  • 6    ounces pancetta
  • Salt and black pepper to taste
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Instructions

  • Bring a large pot of water to a boil. Cook pasta according to package directions. 
  • In a skillet render pancetta until crispy; drain and set aside.

  • 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.

  • Drain pasta reserving ½-cup pasta cooking water.

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