After a quick, refreshing dinner? Look no further than this 15-minute pesto spaghetti loaded with pan-fried tomatoes and crispy pancetta.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Start with the spaghetti. Cook in a large saucepan of boiling water following packet directions or until al dente. Reserve a quarter-cupful of the cooking liquid. Then drain well. While the spaghetti is cooking, heat a large frying pan over medium heat. Cook the pancetta for 1-2 minutes each side or until crisp. Set the crispy pancetta aside to cool slightly on a paper-towel-lined plate. Then, when it's cool enough to handle, tear into large pieces. For the tomato, increase the heat to high. Then add it to the pan. Cook for 2-3 minutes, tossing as you go, until the tomato begins to collapse. Now add the asparagus to the pan. Keep tossing until the asparagus is tender. To bring the dish together, add the spaghetti, pancetta, pesto and rocket to the pan along with the reserved cooking liquid.
Toss for 1-2 minutes to heat through. Divide the spaghetti mixture
among serving bowls. Serve with more rocket, lemon cheeks and shaved parmesan. For the finishing touch, add another spoonful of pesto and some basil leaves. Whip up this dish any time you want a quick and healthy meal full of fresh flavours.
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
