Pancetta Pesto Pasta with Olives and Sun-Dried Tomatoes

close up of white serving bowl with pancetta and pesto pasta.

5 from 1 vote

Pancetta Pesto Pasta with Olives and Sun-Dried Tomatoes

Pancetta Pesto Pasta is a quick-prep dish that can be served warm or cold. A blend of pantry staples and fresh ingredients ensures this dish will be a weeknight dinner warrior!

Prep Time10

Cook Time15

Total Time25

Course: Main Dish

Cuisine: American, Italian

Keyword: pancetta pesto pasta

Servings:

Calories: 818kcal

Author: Abbey McDermott

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.
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.
Meanwhile, cook the pasta in well-salted water according to package directions. Drain but do no rinse.
Add the pasta back to the pan off of the heat. Add the pesto, olives, and sun-dried tomatoes. Toss to combine.
Add the mozzarella, pine nuts, and pancetta. Toss together. Transfer to a serving bowl and garnish with fresh basil.
Serve warm, at room temperature, or cold.

Notes

Pesto: To save prep time, make the pesto 1-2 days ahead of time and store it in an airtight container in the refrigerator. Jarred pesto can also be used if short on time.

Cooking pasta: Always cook the pasta in well-salted water to flavor the pasta itself. I use 2 teaspoons of salt for 12 ounces of pasta.

Storage: Store leftovers for 2-3 days in the refrigerator.

Nutrition