Heavy Bottomed Pan
Wooden spoon
Grater
Pot
Food Processor
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
Pancetta
Heat the oil and cook the pancetta for 10 minutes on medium heat.
When the pancetta begins to turn golden, grate the garlic and add it to the pan.
Cook for 2 minutes.
Pesto
While the pancetta is cooking, toast the cashews on medium heat.
Place them in the food processor and pulse until they are finely ground into a paste.
Add the spinach and basil to the food processor and pulse until minced.
Add the grated parmesan, garlic, salt, and chili flakes (if using) to the food processor and pulse to combine.
Slowly stream the olive oil into the food processor while pulsing to combine.
Pesto Pasta with Pancetta
Add your cooked pasta to the pan with the garlic and pancetta and mix.
Add the finished pesto and reserved pasta water.
Mix and remove from the heat.
Calories: 403kcal | Carbohydrates: 6g | Protein: 9g | Fat: 39g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 412mg | Potassium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1322IU | Vitamin C: 4mg | Calcium: 127mg | Iron: 2mg