A delicious Italian first course with pasta, walnut pesto, sun-dried tomatoes, and crispy pancetta.
Step 1 of 5: Put the walnuts, sun-dried tomatoes, Parmesan cheese in pieces, oil, salt, and pepper in a blender and blend until you reach a compact, smooth consistency.
Step 2 of 5: Cook the pasta in salted boiling water.
Step 3 of 5: Meanwhile, cook the pancetta in a pan until nicely golden. Set some aside to garnish the dish.
Step 4 of 5: Drain the pasta into the pan with the pancetta, add the walnut pesto and some cooking water, and mix until creamy.
Step 5 of 5: Plate, garnish with the pancetta set aside earlier, a drizzle of raw oil, and serve.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
| Average values | Per serving289 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 5,389 kJ1,288 kcal | 1,868 kJ446 kcal |
| Fat | 72.67 g | 25.19 g |
| of which saturated fatty acids | 19.99 g | 6.93 g |
| Carbohydrates | 119.44 g | 41.4 g |
| of which sugars | 12.9 g | 4.47 g |
| Fibre | 7.27 g | 2.52 g |
| Protein | 42.78 g | 14.83 g |
| Salt | 0.23 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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