pasta with basil & pancetta
1 x 190g jar Dress Italian Basil Pesto
400g, 14oz dry orecchiette pasta
100g, 4oz unsmoked pancetta or bacon, chopped
1 small red onion, finely chopped
2 fresh artichokes, peeled, cleaned and cut into quarters
1 clove garlic, peeled and finely chopped
fresh parsley, chopped
1 red chilli, finely chopped
60 ml, 4 tbsp, 2fl oz extra virgin olive oil
Parmigiano Reggiano, freshly grated
salt and black pepper
In a frying pan, saute the garlic, chilli, pancetta or bacon and extra virgin olive oil. Add the artichokes and 1/2 glass of cold water and cook until tender. Add the Dress Italian Basil Pesto and remove from the heat. Add the orecchiette to a large saucepan of salted boiling water and cook for 5 minutes or until al dente. Drain the pasta and add it to the sauce. Toss well. Add the chopped parsley and sprinkle with the Parmigiano Reggiano. Season and serve immediately.
