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How to make Fusilli with herb pesto, crisp pancetta and parmesan

Yield = 4
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 6 pancetta slices (we used flat pancetta, taken from an unrolled piece)
  • 3 cups basil leaves (from about 1 bunch)
  • 2 cups flat-leaf parsley leaves
  • 1 garlic clove, finely chopped
  • 1 cup (250ml) olive oil
  • 1 cup (80g) finely grated parmesan, plus extra shaved to serve
  • 1 cup (130g) toasted pine nuts
  • 400g fusilli (or other short pasta shapes)
  • 1 cup wild rocket

Method

  • Step 1 Preheat the oven to 180°C.
  • Step 2 Place pancetta on a baking tray and bake for 5-6 minutes until crisp. Drain on paper towel. Roughly break into shards.
  • Step 3 Meanwhile, process the basil, parsley, garlic, oil, parmesan and half the pine nuts in a processor to form a smooth paste.
  • Step 4 Cook the pasta in a large pan of boiling salted water to packet instructions. Drain well, then toss with the pesto.
  • Step 5 Divide pasta among bowls, then scatter with crisp pancetta, rocket, reserved nuts and shaved parmesan, if desired.