Fettuccine with arugula-ricotta pesto and pancetta Recipe
This is a nice replacement for a traditional pesto sauce. Nothing against the original, but it’s nice to change things up a bit. The arugula adds a fresh peppery aroma, while the ricotta richens the sauce without making it too oily. It’s good with homemade whole wheat egg noodles, or whatever flat noodle you prefer.
- 1 lb fettuccine
- 1 pot boiling pot of salted water
- 2 bunches fresh arugula
- 1/4 bunch sweet basil
- 1/4 bunch Italian parsley
- 2 cloves garlic
- 1/2 cup ricotta cheese
- 1/2 cup pecorino cheese grated
- 1/3 pound pancetta in 1/2" chunks
- 3 T extra virgin olive oil
- 1 egg
- Salt and black pepper to taste
- Set water to boil on stove. Place ricotta, pecorino, herbs, arugula, garlic, egg, salt, and pepper in food processor. Process, while adding 2T olive oil or extra to form a smooth paste. If you don’t have food processor, you can use blender, mortar and pestle, or chop finely by hand. Taste for seasoning and adjust.
- When water boils, add generous amount of salt and drop pasta. Begin to sautee pancetta with 1T olive oil in a large medium-hot pan until it’s lightly crispy. If the pancetta gets too crispy, add a little pasta water to stop the caramelization.
- Once pasta reaches al dente, transfer to hot pan with cooked pancetta. Toss the pancetta through, and fold in the arugula pesto, just to warm through. Serve immediately.
Member recipes are not tested by the CHOW food team.