Recipes,,Hearty Tuscan Pasta yummy
A hearty and savory comfort meal that comes together in under 30 mins.
Author Heather
Ingredients
16 oz pasta *use gluten free for gluten free needs
8 oz pancetta or bacon *cut into small pieces
1 tbsp olive oil if using pancetta
1/2 lg onion *about 1 cup cut into strips
2 garlic cloves *minced or crushed optional
15 oz can cannellini beans *rinsed & drained
14 oz can artichoke hearts *drained & cut in half
5 tbsp sun-dried tomatoes *julienned
1 1/2 cups frozen peas
1 cup pesto *see link above for recipe
1-1 1/2 cups reserved pasta water *depending on preferred thickness
Garnish with fresh grated parmesan
Instructions
Cook pasta to al dente in salted water, following instructions on package and making sure to reserve pasta water for sauce. Add frozen peas to colander & drain pasta over top of them for quick prep.
Meanwhile, if using bacon cut into strips and fry in a large frying pan over med heat until crispy- approximately 7 mins. If using pancetta cook with same method but add 1 tbsp olive oil. Once cooked remove with slotted spoon onto paper towels to absorb the extra drippings. Drain pan of all but 1 tbsp drippings.
While the pancetta & pasta are cooking drain and rinse cannellini beans- set aside. Measure and prepare all other veggies.
With the reserved pancetta drippings saut� onions over med heat until slightly translucent- approximately 4-5 mins. If using fresh garlic add the last 2 mins of cooking the onions. Add beans, artichoke hearts, sun-dried tomatoes and pesto. Stir gently. Add reserved pasta water and stir gently until incorporated with pesto. Add pasta, peas and pancetta. Stir until fully incorporates. Garnish with free grated parmesan.
Author Heather
Ingredients
16 oz pasta *use gluten free for gluten free needs
8 oz pancetta or bacon *cut into small pieces
1 tbsp olive oil if using pancetta
1/2 lg onion *about 1 cup cut into strips
2 garlic cloves *minced or crushed optional
15 oz can cannellini beans *rinsed & drained
14 oz can artichoke hearts *drained & cut in half
5 tbsp sun-dried tomatoes *julienned
1 1/2 cups frozen peas
1 cup pesto *see link above for recipe
1-1 1/2 cups reserved pasta water *depending on preferred thickness
Garnish with fresh grated parmesan
Instructions
Cook pasta to al dente in salted water, following instructions on package and making sure to reserve pasta water for sauce. Add frozen peas to colander & drain pasta over top of them for quick prep.
Meanwhile, if using bacon cut into strips and fry in a large frying pan over med heat until crispy- approximately 7 mins. If using pancetta cook with same method but add 1 tbsp olive oil. Once cooked remove with slotted spoon onto paper towels to absorb the extra drippings. Drain pan of all but 1 tbsp drippings.
While the pancetta & pasta are cooking drain and rinse cannellini beans- set aside. Measure and prepare all other veggies.
With the reserved pancetta drippings saut� onions over med heat until slightly translucent- approximately 4-5 mins. If using fresh garlic add the last 2 mins of cooking the onions. Add beans, artichoke hearts, sun-dried tomatoes and pesto. Stir gently. Add reserved pasta water and stir gently until incorporated with pesto. Add pasta, peas and pancetta. Stir until fully incorporates. Garnish with free grated parmesan.
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