12 oz (340 g) Italpasta Fusilli
2 slices Italian rustic bread (day old), about 1/2-inch (1 cm) thick, cut into 1/2-inch
(1 cm) cubes
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) grated Parmesan cheese
1/3 cup (75 mL) diced pancetta, about 1/4-inch (1 cm) pieces
4 cups (1 L) arugula
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (60 mL) lemon juice
2 tsp (10 mL) Dijon mustard
2 tsp (10 mL) Worcestershire sauce
2 tsp (10 mL) anchovy paste
2 cloves garlic, minced
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) salt
1/4 cup (60 mL) grated Parmesan cheese
- Preheat oven to 375F (190C). Line baking sheet with parchment paper. Toss bread cubes with oil and 1 tbsp (15 mL) of the cheese; arrange in single layer on prepared pan. Bake, turning once, for 12 to 15 minutes or until golden brown and crisp; let cool completely.
- Cook fusilli according to package directions; drain and rinse under cold water. Set aside. Meanwhile, in small skillet, cook pancetta over medium heat for 5 to 8 minutes or until crisp; drain on paper towel.
- Toss pasta with Caesar Vinaigrette. Just before serving, stir in pancetta and arugula. Garnish with croutons and remaining cheese.
- Caesar Vinaigrette: Whisk together oil, lemon juice, mustard, Worcestershire sauce, anchovy paste, garlic, pepper and salt until blended; stir in Parmesan cheese.
Tip: Turn salad into an entrée by topping with shrimp, chicken or steak.
Per 1/8 recipe:
Calories 350; Fat 17g; Cholesterol 10mg; Sodium 590mg; Carbohydrate 37g; Fibre 2g; Sugars 2g; Protein 11g