Salad with penne rigate, pear and pancetta

Name: salad with penne rigate, pear and pancetta
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 200 g Barilla penne rigate; 80 g Pancetta; 2 ready to eat pear; 50 g unsalted walnuts; 75 g Pecorino Romano; 142,5 g Sacla pomodori al forno e capperi in pot; 15 g fresh basil

Salad for the gourmet of pasta, pancetta, pear, walnut, Pecorino, dried tomato and basil.

Ingredients

Directions

Cook the pasta 'al dente' according to the instructions on the package.
In the meantime, heat a frying pan without oil or butter and fry the pancetta in parts until golden brown and crispy. Drain on kitchen paper.
Peel the pears, cut into parts and remove the core.
Chop the walnuts coarsely and cut the Pecorino into cubes of 1 cm. Let the tomatoes drain and collect 3 tbsp (per 4 persons) of the oil. Cut the tomatoes coarsely.
Drain the pasta, let it drain, mix the oil from the pot of tomatoes through it and allow to cool slightly.
Mix the pear, walnuts, Pecorino and tomatoes. Season with pepper and salt.
Crumble the pancetta above it. Tear the leaves of the basil into pieces and divide.