Food: Pancetta, mushroom & pesto pasta

Here’s a recipe perfect for a quick meal on a weeknight and it gives you a variation on the famous Italian pesto.

You’ll need:

for the pesto:

  • A big handful of spinach
  • A handful of watercress
  • A handful of basil
  • 20g blanched almonds
  • 2 garlic cloves, grated
  • 10g Parmesan, grated
  • Some Extra Virgin Olive oil
  • salt & pepper

 

For the meal:

  • A small pack of pancetta
  • 20g chestnut mushrooms
  • 200g penne pasta ( I usually work on 100g per person, so this serves 2)
  • Half a packet of Italian salad leaves/ wild rocket
  • salt & pepper

Before you start the meal I’d make the pesto, albeit not a traditional pesto, which includes pine nuts that can be expensive, any creamy nut will work and its fun to experiment with different leaves and nuts. To do this, all you have to do is use blender ( I use a stick blender) and  blend up the leaves, nuts and garlic until smooth, pouring in the oil little by little until its a runny paste. Next, add the Parmesan and season with salt & pepper and blend again. Keep aside. You can also freeze the pesto if you’ve made too much.

Next, Heat a shallow pan on low and fry the pancetta, until all of its smokey oil has been rendered. Now, add the mushrooms and fry them until soft. Whilst this is cooking you can boil the pasta in some salted water. When the mushrooms are done, add a big heaped spoonful (or two) of the pesto, to cook the raw garlic out. The pan by this point should be a vibrant green. Next, drain and add the pasta and stir. Then, add half a packet of Italian salad leaves and stir until the green oily sauce has covered everything. Serve and top with plenty of black pepper and freshly grated Parmesan. We served ours with some homemade garlic bread and a couple of crisp larger.

Buon Appetito!

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