- Prep Time
- 10 mins
- Total Time
- 30 mins
- Makes
- 4
Ingredients
- 1 box
- Compliments Balance whole-wheat penne rigate
- 375 g
- 12 slices
- pancetta
- 2 tbsp
- milk
- 30 mL
- 1/4 cup
- sundried tomato pesto
- 60 mL
- 3 cups
- loosely packed arugula, divided
- 750 mL
- 3 cups
- cherry tomato halves
- 750 mL
- 1/2 cup
- coarsely chopped fresh basil
- 125 mL
- 1/2 cup
- black olives (such as Kalamata)
- 125 mL
- salt and pepper to taste
- 1/2 cup
- Parmesan cheese shavings
- 125 mL
Method
Step 1
In large saucepan, cook pasta in boiling salted water according to package instructions until al dente.
Step 2
Meanwhile, fry pancetta on medium heat in skillet until cooked through. Cut into strips. Set aside.
Step 3
Reserve about 2/3 cup (150 mL) pasta water (you likely won't need it all) before draining the pasta. Return drained pasta to saucepan. Stir in milk and sundried tomato pesto to coat pasta. Mix in pancetta, 1 cup (250 mL) arugula, cherry tomatoes, basil, olives, salt and pepper to taste. Add splash or two of pasta water to moisten, if necessary.
Step 4
Divide into 4 serving bowls. Top with remaining arugula and Parmesan cheese. Serve immediately.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
