Farfalle with Pancetta, Pine Nuts and Arugula

Let’s please obsess over this together.

Because there is no way you can understand how delicious this mess is. Farfalle pasta – hello, fun. Toasted pine nuts – hello, fancy. Diced crispy pancetta – hello, divine. And wilted earthy arugula – hello, a salad.

Just kidding. Don’t tell anyone I said that.

This is a criminally simple dinner you’ll be able to whip up in less than 30 minutes. Like, the time it takes to bring a pot of water to a boil and cook the pasta is basically it.

I’m sure you’re on board with this whole thing, right?

We’ll crisp up some diced pancetta (I buy it pre-diced to save my sanity, but if you find a good hunk at a good price, go for it!), then add the al dente bowtie pasta to the HOT OIL and it’s unreal.

Then we’ll ladle in some pasta water and wilt the arugula. It’s sickeningly good, and we’re not even done yet.

Off the heat we’ll add plenty of lemon juice, the reserved pancetta, the toasted pine nuts, a heavy hand of parmesan cheese, and a crack of black pepper. U n h i n g e d.

I’m telling you, the obsession will soar and you have to let me live this with you.

Dive in. Tonight!

Farfalle with Pancetta, Pine Nuts and Arugula

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Ingredients

• 1 pound farfalle pasta
• 5 oz diced pancetta
• 5 oz arugula
• 1/4 cup pine nuts, lightly toasted
• 1 lemon
• Parmesan, for garnish
• Coarse salt and freshly ground pepper

Instructions

1. Heat a large pot of salted water to a boil. Cook the pasta until al dente, according to package directions.
2. In the meantime, add the diced pancetta to a hot skillet. Cook on medium high for about five minutes, until darkened and crispy. Using a slotted spoon, transfer the pancetta to a small bowl and set aside.
3. Using a sieve, transfer the cooked pasta straight into the hot oil and let it sizzle a second. Ladle in about one cup of the pasta water, along with the arugula, letting it wilt in stages. Season with a good pinch of salt and stir to combine.
4. Off the heat, add the juice from half the lemon (or the whole thing!), the reserved crispy pancetta, toasted pine nuts and parmesan cheese. A crack of black pepper? Perfection.
5. Serves four.

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https://bevcooks.com/2024/07/farfalle-with-pancetta-pine-nuts-and-arugula/

I mentioned how fast this comes together, right? And the video!