Pancetta Pesto Pasta is a quick-prep dish served warm or cold. A blend of pantry staples and fresh ingredients ensures this dish will be a weeknight dinner warrior!
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This post was originally published in July 2019 and has been fully updated with ingredient notes, step-by-step instructions, and new photos.
Why You Will Love Pancetta Pesto Pasta
- Ready in less than 30 minutes. Save time by making the pepita pesto ahead of time.
- There is so much flavor and texture in this dish, with briny olives, tangy tomatoes, creamy mozzarella, salty pancetta, buttery pine nuts, and herby pesto. Your family will be clamoring for more!
- Extremely versatile, this pasta can be served warm, cold, or at room temperature. Turn this into a main dish by adding a protein like chicken or shrimp.
- There are lots of serving options. Serve warm as a main dish with a house salad, or as a side dish with burgers or chicken. Bring to a potluck or barbecue.
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Ingredient Notes
- Pasta: Any short-cut pasta works. Try farfalle, cavatappi, rotini, orecchiette, or fusilli. I like using pasta with nooks and crannies to capture the pesto.
- Pesto: I love the freshness of homemade pepita pesto, but jarred pesto can also be used for added convenience. Delallo is my favorite jarred variety.
- Pancetta: I use Boar's Head. It comes diced, which saves a step. Bacon works well, also.
- Sun-dried tomatoes: I prefer oil-packed for their texture and flavor. Mezzetta and Delallo are my favorite brands.
- Pine nuts have a wonderful buttery flavor and add great texture to this pasta. Walnuts make a great substitute and are also less expensive than pine nuts.
See the recipe card for complete instructions and ingredient amounts.
Abbey's Tips
- If using homemade pesto, you can make it several days in advance and store it in the refrigerator.
- Add the pesto off the heat, since heating it will compromise its fresh flavor and color.
- This pasta can be served warm, cold, or at room temperature. If serving it cold, toss it with an extra spoonful of pesto and/or a drizzle of olive oil to loosen it, if necessary.
How to Make Pesto Pancetta Pasta
Step 1: Toast the pine nuts in a non-stick skillet over low heat, watching them closely because they can burn easily.
Step 2: Cook the pancetta until brown and crispy. Drain on a paper towel-lined plate.
Step 3: Meanwhile, cook the pasta in well-salted water according to package directions. Drain but do not rinse. Add the pasta back to the warm pan (off the heat). Toss it with pesto, olives, and sun-dried tomatoes.
Step 4: Fold in the mozzarella pearls, pancetta, and pine nuts and transfer to a large serving bowl. Garnish with fresh basil.
Recipe FAQs
Allow the pasta to cool to room temperature and transfer to an airtight container. Refrigerate for 2-3 days. Enjoy cold or at room temperature.
Pesto pasta is delicious both warm and cold. The pesto should be added to warm pasta, not hot pasta. Cooking the pesto will change its flavor and color. Pesto pasta is also delicious cold.
This pasta is delicious when served with steak, chicken, pork, or fish. Try it with baked thin-sliced chicken breast or oven-roasted skillet pork tenderloin.
Pesto pasta is wonderful paired with vegetables such as roasted green beans with pancetta or garlic Parmesan cauliflower wings. Serve with toasted ciabatta garlic bread or pair with watermelon salad.
Try These Quick Pasta Dishes Next
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📖 Recipe Card
Pancetta Pesto Pasta with Olives and Sun-Dried Tomatoes
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Ingredients
- ¼ cup pine nuts
- 4 ounces diced pancetta
- 12 ounces farfalle pasta (or other short-cut pasta)
- ½ cup pepita basil pesto
- 1 cup Kalamata olives (drained)
- ½ cup oil-packed sun-dried tomatoes (drained and sliced)
- 8 ounces fresh mozzarella pearls
- fresh basil (for garnish)
Instructions
- Toast the pine nuts in a non-stick skillet over low heat until lightly browned. This will take 5-7 minutes. Transfer to a plate.¼ cup pine nuts
- Add the pancetta to the same skillet and cook over medium heat until brown and crisp. Transfer to a paper towel-lined plate to drain.4 ounces diced pancetta
- Meanwhile, cook the pasta in well-salted water according to package directions. Drain but do no rinse.12 ounces farfalle pasta
- Add the pasta back to the pan off the heat (heat will cause the pesto to lose its fresh flavor and vibrant color). Add the pesto, olives, and sun-dried tomatoes. Toss to combine.½ cup pepita basil pesto, 1 cup Kalamata olives, ½ cup oil-packed sun-dried tomatoes
- Add the mozzarella, pine nuts, and pancetta. Toss together. Transfer to a serving bowl and garnish with fresh basil.8 ounces fresh mozzarella pearls
- Serve warm, at room temperature, or cold.
Notes
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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