Fusilli With Arugula Pesto And Crispy Pancetta Recipes

CRISPY PANCETTA CROSTINI WITH ARUGULA-LEMON PESTO

Steps:

• Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.
• Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.
• Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.
• Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.
• Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve.

FUSILLI WITH SHRIMP AND ARUGULA

Steps:

• Heat the oil in a heavy large skillet over medium heat.
• Add the shallots and garlic and saute until translucent, about 2 minutes.
• Add the red pepper flakes and white wine and bring to a simmer.
• Simmer until the wine reduces by half, about 5 minutes.
• Add the shrimp and cook just until they are pink, about 2 minutes.
• Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• Drain the fusilli.
• Add the fusilli and arugula to the skillet.
• Toss to combine.
• Season the pasta, to taste, with salt and pepper.
• Transfer the pasta to a large bowl and serve.
• Enjoy!

FUSILLI WITH SPINACH AND RICOTTA PESTO

Steps:

• Toast the nuts in a small, heavy skillet over medium heat, stirring frequently, until just golden and fragrant, 4-5 minutes.
• Meanwhile, bring 4 quarts of water to a boil in a big pot; lower the skewered garlic into the water; boil for 45 seconds.
• Immediately run the garlic under cold water; remove from skewer, peel, and mince.
• Place the nuts, garlic, spinach, oil, and 1/2 teaspoon salt in the work bowl of a food processor; process until smooth, stopping as necessary to scrape down the sides of the bowl.
• Transfer the mixture to a small bowl, stir in the cheeses, and adjust the salt.
• Add 1 tablespoon salt and the pasta to the boiling water; cook until al dente.
• Reserve 1/2 cup of the cooking water; drain the pasta and transfer it back to the cooking pot.
• Mix in 1/4 cup of the reserved cooking water and the pesto; use the additional 1/4 cup cooking water as needed to moisten the sauce.
• Divide among 4 warmed bowls and serve immediately.