Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 6 pancetta slices (we used flat pancetta, taken from an unrolled piece)

  3. 3 cups basil leaves (from about 1 bunch)

  4. 2 cups flat-leaf parsley leaves

  5. 1 garlic clove, finely chopped

  6. 1 cup (250ml) olive oil

  7. 1 cup (80g) finely grated parmesan, plus extra shaved to serve

  8. 1 cup (130g) toasted pine nuts

  9. 400g fusilli (or other short pasta shapes)

  10. 1 cup wild rocket

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C.

  2. Place pancetta on a baking tray and bake for 5-6 minutes until crisp. Drain on paper towel. Roughly break into shards.

  3. Meanwhile, process the basil, parsley, garlic, oil, parmesan and half the pine nuts in a processor to form a smooth paste.

  4. Cook the pasta in a large pan of boiling salted water to packet instructions. Drain well, then toss with the pesto.

  5. Divide pasta among bowls, then scatter with crisp pancetta, rocket, reserved nuts and shaved parmesan, if desired.


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