© Jonny Valiant
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Pancetta and an almond-arugula pesto make this whole-wheat pasta dish especially luscious. Plus: More Pasta Recipes

How to Make It

Step 1    

In a pot of salted boiling water, blanch the 2 cups of arugula for 30 seconds. Using tongs, transfer the arugula to a colander and rinse under cold water. Squeeze the arugula dry and transfer to a blender. Add the garlic and almonds and pulse until finely chopped. With the blender on, gradually add the olive oil in a slow steady stream; season with salt.

Step 2    

Add the pappardelle to the boiling water and cook until al dente. Drain, reserving 1/2 cup of the pasta water.

Step 3    

Meanwhile, in a large skillet, cook the pancetta over moderate heat, stirring, until browned, 5 minutes. Spoon off most of the fat. Add the onion to the skillet and cook until translucent, 5 minutes. Add the corn and cook until crisp-tender, 1 to 2 minutes.

Step 4    

Add the pasta, reserved pasta water, pesto and butter to the skillet and cook, tossing, until the pasta is hot and evenly coated. Season with salt and transfer to a bowl. Garnish with arugula leaves and serve, passing grated cheese at the table.

Suggested Pairing

Ripe, full-bodied Chardonnay.

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