Roasted Tomato, Pancetta And Pesto Pappardelle

Name: Roasted Tomato, Pancetta And Pesto Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz mixed tomatoes, larger tomatoes halved; 14 oz mini roma tomatoes, halved; 8 oz yellow cherry tomatoes; 1/2 cup olive oil; 1/3 cup pine nuts, toasted; 1/4 cup grated parmesan, plus 1/2 cup shaved, to serve; 1/4 cup loosely packed basil leaves; 14 oz fresh pappardelle; 5 oz sliced pancetta; 1 cup cream; 3/4 cup salt-reduced chicken stock; 2 cups baby spinach leaves

Servings: persons

14 oz mixed tomatoes, larger tomatoes halved
14 oz mini roma tomatoes, halved
8 oz yellow cherry tomatoes
1/2 cup olive oil
1/3 cup pine nuts, toasted
1/4 cup grated parmesan, plus 1/2 cup shaved, to serve
1/4 cup loosely packed basil leaves
14 oz fresh pappardelle
5 oz sliced pancetta
1 cup cream
3/4 cup salt-reduced chicken stock
2 cups baby spinach leaves

1
Preheat oven to 400u00b0F. Place tomatoes in a roasting pan and drizzle with 2 tsp oil. Bake for 12-15 mins, until collapsed slightly.
2
Meanwhile, combine half the pine nuts and the parmesan in a food processor. Process until finely chopped. Add basil and remaining oil and process until combined and almost smooth.
3
Cook pasta in a large pan of salted boiling water according to packet directions. Drain.
4
Heat a non-stick frying pan on high. Cook pancetta, in batches, for 1-2 mins each side, until golden. Drain on paper towel. Cool slightly and break into pieces.
5
Heat cream and stock in same pan on medium. Simmer for 2 mins, until thickened slightly. Stir in basil pesto. Add pasta, tomatoes and spinach and toss until spinach wilts.
6
Add half of pancetta and toss to combine. Season. Serve topped with shaved parmesan, and remaining pine nuts and pancetta.

759

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 14 oz mixed tomatoes, larger tomatoes halved, 14 oz mini roma tomatoes, halved, 8 oz yellow cherry tomatoes, 1/2 cup olive oil, and more.

Yes, Roasted Tomato, Pancetta And Pesto Pappardelle falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!