LINGUINE WITH ARUGULA PESTO & PANCETTA

By jarren

Ingredients

• 1 Garlic clove
• 3 cups packed arugula
• 1/3 cup toasted sliced almonds
• 1/4 cup grated gorgonzola cheese
• 2 tbsp lemon juice
• 1/4 tsp salt
• 1/4 cup olive oil
• 1/4 cup canola oil
• 450 g linguine
• 100 g pancetta, diced (about 3/4 cup)

Preparation

Step 1

1. Drop garlic clove through the spout
of a food processor (or blender) while
motor is running. Add arugula,
almonds, gorgonzola, lemon juice and
salt. Pulse until finely chopped. With motor still running, gradually add olive
and canola oils. (If using a blender, slowly add oils, stopping after every
couple of tbsp to scrape down sides with a spatula.)

2. cook pasta in a large pot of boiling water.
seasoned with 1 tbsp salt,
following package directions, until tender, 6 to 7 min, reserve 1/2 cup cooking liquid.

3. Heat a large non stick frying pan
over mediym. Add pancetta and cook
until crisp, 1 to 2 min. Trasnfer to a
paper towel lined plate. Add pesto to sam pan

4. Drain pasta and add to pan along with 1/4 cup reserved water. Toss with half of pancetta, Add remaining
1/4 cup water, if needed. Divide pasta amoung 4 plates.
Sprinkle each with remaining pancetta.