Recipe

Fresh Pasta With Pancetta And Pesto Recipe

	Vega13 / All my dishes 1 year, 7 months ago This is just a basic easy weeknight recipe that I threw together and that friends simply adore. I have certainly not invented anything here but It's my own spin on it! Prep:10m Cook:10m Servings:4	Vega13
	fresh pesto pasta

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Ingredients

1 medium onion (diced)

2 garlic cloves (minced)

1 pk of mushrooms (sliced)

1 large zucchini (Cut in half and sliced)

1 red pepper (large dices)

200g Pancetta (diced)

Sun dried tomatoes stored in oil qty to taste (diced)

1 small jar of artichoke hearts in oil

Pesto to taste (your favorite brand is fine)

Large package of fresh pasta (enough for 4)

Directions

Start your water for the pasta. (remember to salt your water!)

In a large non-stick frying pan, on med-high heat, cook pancetta until slightly stiff.

Add onion and mushrooms and zucchini and continue cooking, giving a quick stir once in a while.

Your water should be boiling by now, so place pasta in boiling water. Keep an eye out cause fresh pasta cooks fast. (Follow package instructions).

To your frying pan add the remaining, peppers, garlic artichoke hearts and sun dried tomatoes.

Once pasta is cooked, drain and place back its pot. Toss-in some pesto to taste and the pancette/veggie mix.

Serve with fresh parmesan.

You can also serve with a tiny bit of olive oil drizzled on top, if you feel like it.

Bon Appetit!

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Comments

joyinabasket 1 year, 7 months ago said:
This sounds so scrumptious! I LOVE sundried tomatoes, artichokes and pesto~ The drizzle of olive oil is a good idea! I will attempt to make this for a Mother's Day luncheon! Thanks!

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