Pesto spaghetti with pancetta and tomato

After a quick, refreshing dinner? Look no further than this 15-minute pesto spaghetti loaded with pan-fried tomatoes and crispy pancetta.

4

5m

10m

Ingredients

  • 375g spaghetti
  • 6 pancetta slices
  • 250g cherry tomatoes, halved
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 1/2 (130g) basil pesto
  • 60g pkt Coles Australian Baby Rocket
  • Shaved parmesan, to serve
  • Basil pesto, extra, to serve

Method

STEP 1 

Cook spaghetti in a large saucepan of boiling water following packet directions or until al dente. Drain well, reserving 1/4 cup (60ml) of the cooking liquid.

STEP 2 

Meanwhile, heat a large frying pan over medium heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate. Set aside to cool slightly. Coarsely tear into pieces. Increase heat to high.

STEP 3 

Add the tomato to the pan and cook, tossing, for 2-3 mins or until the tomato begins to collapse. Add the asparagus to the pan and cook, tossing, until tender.

STEP 4 

Add spaghetti, pancetta, pesto, half the rocket and reserved cooking liquid to the pan. Cook, tossing, for 1-2 mins or until heated through. Divide among serving bowls. Top with parmesan, remaining rocket and extra pesto.

Dietary information

Peanut-free
Sesame-free
Soy-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.