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Roasted artichoke and pancetta pasta

Roasted artichoke and pancetta pasta

Name: Roasted artichoke and pancetta pasta
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 350g orzo (or any small pasta shapes); 70g piece pancetta, cut into small strips; 100g roasted artichokes in olive oil, drained and halved; 4 tbsp fresh pesto; 50g wild rocket leaves

Easy
May 2008

Easy
May 2008

Test kitchen approved

Serves 4
Ready in 20 min

Tumble together roasted artichokes , pancetta, pesto, rocket and orzo pasta for this easy midweek dinner. It’s on the table in just 20 mins.

Check out more quick Italian midweek meal ideas for flavour-packed dinners with minimal prep.

Nutrition: per serving

Calories: 460kcals
Fat: 16.3g (1.7g saturated)
Protein: 14.4g
Carbohydrates: 68.3g (2g sugar)
Salt: 0.6g

Nutrition: per serving

Calories: 460kcals
Fat: 16.3g (1.7g saturated)
Protein: 14.4g
Carbohydrates: 68.3g (2g sugar)
Salt: 0.6g

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Ingredients

350g orzo (or any small pasta shapes)
70g piece pancetta, cut into small strips
100g roasted artichokes in olive oil, drained and halved
4 tbsp fresh pesto
50g wild rocket leaves

Method

Cook the pasta in a large pan of boiling water, according to the packet instructions.
Meanwhile, fry the pancetta in a non-stick pan for a few minutes, until golden and crispy, then remove and drain on kitchen paper.
Drain the pasta and return to the pan with 2 tablespoons of the cooking water. Add the pancetta, artichokes, pesto and rocket leaves, toss together well and serve immediately.