Penne with Roasted Green Garlic, Pancetta, and Arugula

I can not tell you how yummy this meal was! And it was actually pretty easy once you get all of the cutting done. I posted it on my instagram and got recipe requests so here we are!

Prep Time: 1 hour | Makes 6 servings

Ingredients:

• 6 green garlic (bulbs, large, ends trimmed)
• 3 tablespoons extra virgin olive oil
• salt
• pepper
• 1 lb penne rigate pasta
• 1/2 lb pancetta chopped
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon lemon juice
• 2 bn arugula (coursley chopped about 5 cups)--if you buy bagged you will need 2 bags
• 2 tablespoons parmesan cheese

Directions:

1. Preheat the oven to 375°F Place green garlic in a small shallow baking dish and drizzle lightly with olive oil. Cover with aluminum foil, and roast until golden brown, 35-45 minutes. Once it is done just move to another dish to cool.
2. While that is roasting I would go ahead and chop your pancetta and arugula and set these aside once done.
3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain, reserving 1/2 cup of the cooking water.
4. While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add pancetta and crushed red pepper, and sautè until the pancetta is crisp and golden,about 5 minutes.
5. Peel and discard the outer layer of the roasted green garlic. Chop garlic and add to the skillet of pancetta. Stir in the lemon juice and a generous pinch of salt and black pepper. Sautè for 2 minutes. Lower the heat, then add the pasta and arugula into the skillet. Toss gently until the arugula wilts. Add a little of the reserved cooking water, a tablespoon at a time, so that you can scrape up any brown bits from the bottom of the pan. 
6. Taste and adjust the seasoning if needed, and serve topped with the grated parmesan cheese.

This meal was absolutely amazing! It was a new way to do pasta and we got to cook with a few things I have never used before!

The only thing that I might change is the way that the green garlic is cooked. It just seems like there is an easier way that will take a fraction of the time and still give the same flavor.  We might sautè the garlic on the side next time with the olive oil and then add it in.

I hope you all enjoy it! I know we will definitely be making it again soon!!!