Pesto Pancetta Pasta Salad

Pancetta, Lunch
Pesto Pancetta Pasta Salad
Prep Time

10 min

Cook Time

15 min

Serves

4

Purchase from True Story
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Share This Recipe
Purchase from True Story

Ingredients

True Story’s conveniently pre-diced Uncured Pancetta (available at Whole Foods Market) makes this springtime pasta salad a cinch.

  • 12 oz short pasta
  • 4 oz True Story diced Uncured Pancetta
  • 1 cup frozen peas, thawed
  • 1 cup cherry tomatoes, halved
  • ½ cup red onion, finely chopped
  • 1 cup ricotta cheese
  • 1/2 cup basil pesto
  • ½ lemon, optional
  • Salt and pepper, to taste

Directions

  1. Cook pasta in salted water until al dente. Drain, rinse briefly, and let cool slightly.
  2. Crisp pancetta in a large skillet over medium heat until golden. Add the finely diced onion until caramelized.
  3. Combine pasta, peas, tomatoes, ricotta cheese, and pesto with the pancetta/onion mixture. Toss gently.
  4. Adjust seasoning and add zest and juice of half lemon, if desired. Serve slightly chilled or at room temperature.

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