Prep Time | 20 Minutes |
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Cook Time | 20 Minutes |
Pasta Alfredo With Pancetta And Arugula
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Ingredients
- 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
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.