I love pesto and I love sun-dried tomatoes so I couldn’t resist giving this fab sun-dried tomato pesto a try from Sacla’. This version of a classic pesto from Sacla’ is mellow but intense and oh so moreish! The sauce boasts Lingurian basil, Italian sun-dried tomatoes, grana padano cheese and crushed pine kernels *drools*
Here’s a recipe for Pasta with Sacla’ Sun-dried Tomato Pesto and Crispy Pancetta..
- 450g pasta (I used spaghetti but it would be fab with fusilli too)
- 75g frozen petit pois
- 70g thinly sliced pancetta
- 300ml creme fraiche
- 4 rounded tbsp Sacla’ Sun-dried Tomato Pesto
- 1 heaped tbsp roughly chopped Italian parsley
- Salt and freshly ground black pepper to season
Put a large pan of salted water on to boil for the pasta and cook the spaghetti according to the pack instructions (You can throw in the petit pois for the last few minutes of the pasta cooking time to save on pans!)
Dice and fry the pancetta in a pan until really crispy then leave to drain on kitchen roll to remove any excess oil.
Then to make the sauce, simply combine the pesto and creme fraiche in a small pan and gently heat making sure to stir it well. Add about four tablespoons of water, add seasoning then keep stirring until the sauce is nice and hot.
Drain the pasta and peas in a colander, transfer to a warm serving dish. Stir the sauce through the pasta, scatter with the pancetta and parsely and serve straight away.
This makes for a truly scrummy supper (and clean plates all round!)
Buon appetito!*I was very kindly sent a free jar of this Sacla’ Sun-dried Tomato Pesto for the purpose of this review