Italian-style penne and greens
Italian-style penne and greens

Preparation time 15 minutes

Total time: 30 minutes

Ingredients

  1. 12 thin slices pancetta
  2. 1 box (375 g) whole wheat penne rigate
  3. 250 mL (1 cup) watercress
  4. 250 mL (1 cup) coarse Parmesan cheese shavings
  5. 500 mL (2 cups) arugula
  6. To taste, salt and pepper
  7. 30 mL (2 tablespoons) milk
  8. 60 mL (1/4 cup) dried-tomato pesto
  9. 125 mL (1/2 cup) black Kalamata olives
  10. 125 mL (1/2 cup) chopped fresh basil
  11. 750 mL (3 cups) cherry tomato halves

Directions

  1. Préheat oven to 180 °C (350 °F

  2. Cook pasta in boiling salted water until al dente.

  3. In the meantime, grill pancetta 10 minutes on a baking sheet. Cut in strips.

  4. Drain pasta and return to saucepan. Add all remaining ingredients except Parmesan cheese, watercress and arugula, adding a little cooking water as need be. Gently toss over medium heat for 1 to 2 minutes to heat through.

  5. Divide pasta into servings and top with arugula, watercress and Parmesan cheese. Serve immediately.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more