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Pancetta, pesto and rocket pappardelle

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Pancetta, pesto and rocket pappardelle

This tastes as good as it looks. If you do not have rocket, use baby spinach leaves. Try thick pasta strips like pappardelle for taste and texture.


  • 250 grams pappardelle pasta
  • 100 grams pancetta, diced
  • 4 tablespoons olive oil
  • 2-3 tablespoons basil pesto
  • 100 grams rocket
  • about ½ cup grated Parmesan cheese to serve
  • pinenuts to garnish


  1. Cook the pasta in boiling salted water until tender.
  2. Fry the pancetta in abut 2 tablespoons 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.
  4. Serve in bowls, garnished with freshly grated Parmesan cheese and pinenuts, if wished.

Cooks Tips

- If you would prefer the pasta to be a little more moist, retain ¼ cup of the cooking liquid and stir it in when adding the pesto etc.

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