Fettuccine with Pancetta, Pine Nuts & Arugula Sauce

By KimChi381

This simple gathering of complementing ingredients makes a stylish meal. The uncooked piquant sauce is made while the pasta boils. If vegetarians are present, pass the pancetta separately and use vegetable broth in the sauce.

Ingredients

• 4 oz (125g) thinly sliced pancetta
• 3 to 4 ripe plum tomatoes
• 4 cups (1L) lightly packed baby arugula
• 1 cup (250mL) lightly packed parsley leaves
• 2 tbsp (25mL) olive oil
• 1/2 tsp (2mL) salt
• 1/2 tsp (2mL) freshly ground black pepper
• 1/2 cup (125mL) chicken or vegetable broth
• 1/2 cup (125mL) whipping cream
• 2 garlic cloves, minced
• 1 lb (500g) fettucine (dry)
• 1 cup (250mL) freshly grated Parmesan cheese, divided
• 1/2 cup (125mL) toasted pine nuts

Details

Servings 4

Preparation

Step 1

1. Coarsely chop pancetta. Saute pancetta in a medium nonstick frying pan over medium-low to medium heat for 10 minutes or until golden and crisp. Drain on paper towels; set aside. (If making ahead, cover and refrigerate for up to a day. Briefly warm in frying pan to restore crispiness, if needed).

2. Seed and dice tomatoes; there should be about 1.5 to 2 cups (375 to 500mL). Set aside. (If making ahead, cover and leave at room temp for up to several hours).

3. When ready to serve, place arugula and parsley in blender jar with olive oil, salt and pepper. Combine broth, cream and garlic; heat on high in microwave for 40 to 60 secs or until very hot but not boiling. Pour over leavs and seasonings in blender jar; whirl, stopping to scrape down sides until a somewhat thin sauce forms.

4. Meanwhile, bring a large pasta pot half-filled with lightly salted water to a boil; cook fettuccine according to package directions until al dente, usually about 8 minutes. Drain some of hte pasta water into a large heatproof serving bowl to warm it (pour out water before adding finished pasta); then finish draining pasta. Return pasta to hot pot.

5. Add sauce; toss until fettucine is coated. Add tomatoes, about half of cheese and all of pine nuts. Toss and serve in warmed serving bowl or on warmed serving plates sprinkled with pancetta; pass remaining Parmesan. If a more substantial meal is preferred, accompany with poached or grilled salmon fillet or grilled chicken.