Penne with paprika, artichoke and pancetta

Name: penne with paprika, artichoke and pancetta
Total time: 25 min
Yield: 4
Ingredients: 400 gram penne; 3 tablespoon olive oil; 2 red pointed pepper; 2 tin can artichoke hearts; 2 spring / forest onion; 2 tablespoon Pesto; 100 milliliters coconut cream; 150 gram pancetta

Ingredients

400 gram penne
3 tablespoon olive oil
2 red pointed pepper
2 tin can artichoke hearts

2 spring / forest onion
2 tablespoon Pesto
100 milliliters coconut cream
150 gram pancetta

Directions

Cook the pasta al dente. Heat the oil and fry the pepper for 2-3 minutes.
Scoop the artichoke, spring onions, pesto and cream.
Roast the pancetta in a dry, hot frying pan.
Drain the pasta and scoop through the paprika mixture.
Break the pancetta slightly smaller or crumble coarsely and spread over the pasta.