Farfallone with Artichoke Hearts and Pancetta

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Farfallone with Artichoke Hearts and Pancetta

Farfallone with Artichoke Hearts and Pancetta
8 oz. Coppola Farfallone Pasta (from a 12- oz. package)
1 (4- oz.) package pancetta (Italian-style cured bacon, found in the Deli)
1/2 cup shallots
1 ea bulb fennel (white base only) cleaned and sliced thinly, reserve fronds
6 fresh artichoke hearts cooked and cut into 1/2 -inch cubes
1/2 cup chicken broth
1/4 cup sun-dried tomatoes julienne cut, drained
Parmesan cheese freshly shredded
1 tbsp. green fennel fronds chopped
Prep time: 20 minutes, Cook time: 30 minutes

Cook pasta according to package directions in boiling salted water. Meanwhile, cook pancetta in a large skillet over medium heat until very crisp. Remove and drain on paper towels; let cool slightly and crumble. Remove all but 2 tbsp. fat from skillet; add shallots and fennel. Cook for 10 minutes or until tender, stirring frequently. Add artichoke hearts, broth, sun-dried tomatoes and pancetta to skillet; cook for 5 minutes more. Drain pasta and add to skillet, tossing well to mix. Top with cheese and chopped fennel fronds.

Makes 4 servings.
Nutritional Information:
530 calories, 22 g protein, 15 g total fat (5 g sat., 0 g trans), 81 g carbohydrate, 18 g fiber, 7 g sugar, 25 mg cholesterol, 840 mg sodium, 11 points


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Made on 1/20/09 with Blessings. Very interesting tastes, colorful and light - no heavy cream.

Comment Number: 439


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