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Aldo Zilli’s pesto pappardelle

Aldo Zilli’s pesto pappardelle

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A delicious pasta dish with pancetta, pesto and mushrooms, it's ready in 20 minutes and costs less than a pound per person!

Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
Serves: 4
Skill level: Easy peasy
Costs: Cheap as chips

Child friendly

Ingredients

300g (11oz) pappardelle, fettucine or other ribbon pasta150g (5oz) smoked bacon or pancetta, sliced
250g pack of closed cup or chestnut mushrooms, sliced
4tbsp (60mal) fresh pesto
Parmesan cheese to serve

For the pesto:

25g (1oz) fresh basil leaves
½ tbsp (30ml) toasted pine nuts
2 garlic cloves, peeled
150ml (¼ pt) extra virgin olive oil
25g (1oz) Parmesan, freshly grated
75g (3oz) Pecorino, freshly grated
Salt and freshly ground black pepper

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Method

First, make the pesto. Blitz all ingredients together in a food processor. If keeping for a while, store in an airtight container with a little olive oil, drizzled over the top.
Cook the pasta in boiling salted water for 6 mins or according to pack instructions until 'al dente'.
Meanwhile, heat a large frying pan and add the pancetta. Fry for 2 mins until the fat begins to run, then add the mushrooms and cook over a high heat, stirring occasionally for 6-8 mins or until the mushrooms and pancetta are golden. Season with plenty of ground black pepper.
Drain the pasta and immediately add to the mushroom pan, then add the pesto and toss well over the heat for a further minute. Season with salt and pepper to taste. Serve with Parmesan cheese.

www.mushroom-uk.com

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Nutritional information per portion

Calories 486(kcal)
Fat 20.8g
Salt 1.7g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.