Penne With Heirloom Cherry Tomatoes Recipe
pancetta / fresh mozzarella / basil pesto-lemon cream (gluten free option available upon request)
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Cook the Pancetta
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the rendered fat in the pan.
- 3
Sauté the Tomatoes
In the same skillet with the pancetta fat, add the heirloom cherry tomatoes. Sauté for about 3-4 minutes until they begin to soften.
- 4
Make the Cream Sauce
Reduce the heat to low and add the heavy cream and basil pesto to the skillet. Stir to combine and let simmer for 2-3 minutes. Add the lemon juice, salt, and pepper to taste.
- 5
Combine Ingredients
Add the cooked penne pasta and crispy pancetta to the skillet. Toss everything together until well coated in the sauce.
- 6
Serve
Serve the pasta warm, topped with diced fresh mozzarella and garnished with fresh basil. Enjoy!
