PANCETTA & PORTOBELLO MUSHROOM CAESAR PASTA SALAD
Tuesday, September 29, 2009
8 oz (250 g) fusilli pasta (plain or whole wheat), cooked
3 large roasted portobello mushrooms, trimmed, cleaned and sliced
1 tbsp rosemary, finely chopped
1 clove garlic, minced
Olive oil, as needed
6 slices pancetta, thinly sliced
1/4 cup grated Parmesan cheese
Parmesan shavings, as desired
Italian flat leaf parsley, finely chopped, as desired
Newman’s Own Caesar Dressing, as desired
Preheat oven to 500 F. Combine mushrooms, rosemary and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet and then sprinkle with salt and pepper. Roast mushrooms until brown (about 12 minutes), stirring occasionally. Set aside.
In a frying pan over medium to high heat, render fat from pancetta and cook until desired crispiness. Remove pancetta from heat and place on paper towel to absorb any excess fat.
In a large bowl, toss pasta, sliced mushrooms, pancetta and parsley with caesar dressing. Top with Parmesan shavings and serve.
Makes 4 servings.
Recipe courtesy Newman’s Own.
