Gastronomer

Pasta with Sundried Tomato Pesto and Pancetta

 

Ingredients

 

1/4 C Sundried Tomatoes

1/8 C Parmigiano reggiano

1/8 C Pine nuts (Toasted)

1/4 C Extra Virgin Oil

1/8 Thyme (Fresh)

Zest of Lemon

1/2 lbs Whole Wheat Pasta

3 oz of Pancetta (uncured slab bacon) diced

Salt

Pepper

Basil (garnish) 

 

1. Blend Sundried Tomatoes, thyme, lemon zest, cheese and nuts and oil to form a pesto. Add pepper to taste. If necessary you may use more or less oil depending on the consistency desired. The pesto should be thick  but spreadable. Set aside.

 

2. In a medium stock pot add 3-4 quarts of water. Set over a high heat.  Add enough salt to the water that it taste sea water salty. Cover pot and bring to rapid boil.

 

3. Add pasta stirring quckly. Turn heat down to medium high and cook with lid off.

 

4. Cook until the pasta is al dente.

 

5. Drain water from pasta reserving 1 C of the pasta water. Set pasta aside.

 

6. Add 1 tbs of olive oil to pot.  Add pancetta. Saute pancetta till crispy.

 

7.  Using a slotted remove pancetta from pot to a paper towel lined dish ans set aside.

 

8. Add half of the pesto to the pot stirring constantly.  Add enough Pasta water to form a sauce. Add pasta to the pot. Stir enough to coat all the pasta and reove from heat. Add pancetta to the pasta and sauce. Stir once more to blend all.

 

9.  Serve immediately. Garnish each plate with fresh Basil.