A Pretty Pancetta Pesto Pasta


Ben Geist

Pesto pasta is objectively the best pasta, and our recipe is sure to please.

Ben Geist, Columnist

Pasta is a classic Italian dish served in different ways all across the world. According to the International Pasta Organization, scientists believe that Marco Polo traveled with the recipe of pasta back to Italy from his journey to China, bringing a whole new aspect to noodle cuisine. Olivers & Co. writes that pesto was made in Genoa, a city in Northern Italy. Combining pasta and pesto created an iconic dish served in restaurants internationally. Here’s one of my favorite traditional recipes:

For pesto: (first to be made)

  • 2 cups of fresh basil leaves
  • ½ cup parmesan and romano cheese mix, grated
  • ⅓ cup pine nuts
  • 3 cloves of garlic
  • ¼ tsps of garlic, or to taste
  • ⅛ tsp ground black pepper

For the pasta: (Second)

  • 4 cups bowtie pasta
  • Diced pancetta (Trader Joes is a great place to look)
  • One lemon
  • One can of Cannellini beans
  • ½ teaspoon olive oil
  • Three fresh tomatoes, sliced into fourths (Cherry tomatoes are great in this recipe, as well as yellow tomatoes)


  1. Make the pesto by mixing together its ingredients. Put the bowl of pesto aside.
  2. Cook the pasta in a separate pot until it is al dente.
  3. Drizzle the olive oil into a sauté pan on medium heat.
  4. Combine tomatoes, beans, and pancetta.
  5. Simmer 5-10 minutes on lower heat.
  6. Add the cooked pasta and ¾ cup of pesto.
  7. Toss pasta, squeeze fresh lemon juice on top, then add the cheese.

Now you have it! A wonderful pasta recipe that is flavorful, appetizing, and simple.