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BLT Pasta




Source of Recipe


Debbie






List of Ingredients



• 1 (16 oz) pkg radiatore or corkscrew pasta
  
• salt
  
• 4 oz sliced pancetta or bacon, cut into 1/4" pieces
  
• 1 garlic clove, crushed with salt
  
• 1 (16 oz) container cherry or grape tomatoes, each cut into quarters or half
  
• 1/4 tsp coarsely ground black pepper
  
• 8 oz arugula, tough stems removed
  
• 1/4 cup grated Parmesan cheese
  
• shredded parmesan for garnish
  






Instructions



1. In a large saucepan, prepare pasta in boiling salted water as label directs.
   
2. Meanwhile, in a 10" skillet, cook the pancetta over medium heat until lightly browned, stirring occasionally. (If using bacon, discard all but 1 T fat). Add garlic; cook 30 seconds, stirring.
   
3. Add tomatoes, pepper and 1/4 tsp salt and cook 1 to 2 minutes. Remove skillet from heat; cover and keep warm.
   
4. Drain the pasta; return to saucepan. Add pancetta mixture, argula and grated Parmesan cheese; toss well. Garnish with shredded Parmesan cheese.
   






Final Comments


Makes 4 main-dish servings.