Roasted Tomato, Pancetta And Pesto Pappardelle Recipe

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.

No additional tips available.

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

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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.

Roasted Tomato, Pancetta And Pesto Pappardelle

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