PASTA ALFREDO WITH PANCETTA AND ARUGULA
- Serves 8
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- prep time: 20 minute(s)
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- cook time: 20 minute(s)
Ingredients:
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2 Tbsp. Bertolli® Classico™ Olive Oil
1/4 cup chopped pancetta
1/4 cup chopped walnuts
2 anchovy fillets, chopped
1 jar Bertolli® Alfredo Sauce
2 bunches baby arugula
1 lb. pasta, cooked and drained
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Directions:
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook pancetta, stirring frequently, until crisp. Stir in walnuts and anchovy; heat through.
- Reduce heat to medium-low, then stir in Sauce; heat through. Combine sauce mixture with hot pasta in large bowl, then stir in arugula.
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