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Pancetta Pesto Pasta Final
Anneke Silva

Flavourful Pancetta Pesto Pasta

3.50 from 10 votes
This beautiful pesto is a twist on the classic. I add baby spinach for some added nutrients and cashews instead of pine nuts. The toasted nuttiness of the cashews compliments the creaminess of the grated parmesan and the herby brightness of the basil, while a good quality olive oil ties it all together in under 20 minutes!
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 6
Course: dinner
Cuisine: American, Italian
Calories: 403
Ingredients Equipment Method

Ingredients
  

Pesto
  • 2/3 cup Raw cashew nuts
  • 2 cups Baby spinach
  • 1 cup Fresh basil
  • 2 cloves Garlic
  • 1/4 tsp Kosher salt
  • 1 tsp Chili flakes optional
  • 1/2 cup Parmesan
  • 1/2 cup Extra virgin olive oil
Pancetta
  • 1 tbsp Extra virgin olive oil
  • 150 grams Pancetta
  • 2 cloves Garlic

Equipment

  • Heavy Bottomed Pan
  • Wooden spoon
  • Grater
  • Pot
  • Food Processor

Method
 

Pancetta
  1. Heat the oil and cook the pancetta for 10 minutes on medium heat.
    Heat the oil and cook the pancetta for 10 minutes on medium heat.
  2. When the pancetta begins to turn golden, grate the garlic and add it to the pan.
    When the pancetta begins to turn golden, grate the garlic and add it to the pan.
  3. Cook for 2 minutes.
    Cook for 2 minutes.
Pesto
  1. While the pancetta is cooking, toast the cashews on medium heat.
    Toast the cashews on medium heat for 2 minutes until lightly browned.
  2. Place them in the food processor and pulse until they are finely ground into a paste.
    Toast the pine nuts on medium heat for 2 minutes until lightly browned then pulse them in the food processor until they resemble a paste.
  3. Add the spinach and basil to the food processor and pulse until minced.
    Add the spinach and basil to the food processor and pulse until minced.
  4. Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
    Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
  5. Slowly stream the olive oil into the food processor while pulsing to combine.
    Slowly stream the olive oil into the food processor while pulsing to combine.
Pasta
  1. Cook 1 box (~500g) of pasta until al dente in a large pot of water, and reserve 1/4 cup of pasta water.
Pesto Pasta with Pancetta
  1. Add your cooked pasta to the pan with the garlic and pancetta and mix.
  2. Add the finished pesto and reserved pasta water.
  3. Mix and remove from the heat.