Roasted artichoke and pancetta pasta

Roasted artichoke and pancetta pasta
  • Serves icon Serves 4
  • Time icon Ready in 20 min

Orzo is a small pasta shape that looks like an oversized rice grain. It makes a great pasta salad, but any small pasta shape will work. You can’t beat fresh pesto; roasted artichokes are a great deli ingredient too. And pancetta has a gorgeous smoky flavour.

Nutrition: per serving

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

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

  1. Cook the pasta in a large pan of boiling water, according to the packet instructions.
  2. Meanwhile, fry the pancetta in a non-stick pan for a few minutes, until golden and crispy, then remove and drain on kitchen paper.
  3. 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.

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