Pasta with Pancetta and Arugula

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Pasta with Pancetta  and Arugula

Pasta with Pancetta and Arugula
1/2 lb. orecchiette pasta
1 (3- oz.) package diced pancetta (in our Deli)
2 medium shallots, peeled and thinly sliced
1/4 cup Christopher Ranch Roasted Garlic, chopped
1/4 cup butter
1/3 cup chopped California Sun-Dry Smoked Sun-Dried Tomatoes
Salt and freshly ground pepper to taste
3 cups coarsely chopped arugula
1½ cups shredded Grana Padano (in our Deli)
2 tbsp. pine nuts, toasted

Prep: 15 minutes, Cook: about 30 minutes, Serves: 4

1. Cook pasta according to package directions. While pasta is cooking, sauté pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes. Remove from skillet and keep warm.

2. Melt butter in same skillet over medium heat. When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn. Add pancetta mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through. Season to taste with salt and pepper.

3. Stir in arugula, cheese and pine nuts and toss lightly. 

Nutritional Information:
640 calories, 27 g protein, 37 g total fat (20 g sat., 0 g trans), 52 g carbohydrate, 3 g fiber, 5 g sugar, 82 mg cholesterol, 468 mg sodium, 17 points


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