Ingredients

• 100 grams pancetta, diced
• 4 tblsp olive oil
• 2-3 tblsp basil pesto
• 100 grams rocket
• salt, pepper to season
• about ½ cup grated Parmesan cheese
• pinenuts to garnish (optional)
• 250 grams pappardelle pasta

Method

1. Put the pasta on to cook.
2. Grill the pancetta in about 2 tblsp olive oil until crispy. Mix in the pesto, rocket, remaining olive oil and season well with pepper.
3. Drain the pasta and toss with the pesto and rocket. Serve in bowls garnished with Parmesan cheese and pinenuts if wished.