Creamy Red Pesto and Pancetta Buckwheat Pasta

Creamy Red Pesto and Pancetta Buckwheat Pasta
Icon_cookingtime_grey Created with Sketch. 20 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Creamy Red Pesto and Pancetta Buckwheat Pasta


  • 200g buckwheat pasta
  • 1 onion, sliced
  • 8 rashers pancetta, sliced into about 1cm strips
  • 2 heaped tbsps red pesto
  • 1 heaped tbsp natural yoghurt
  • half cup reserved pasta water

How to make

  1. Cook the onions on a medium heat until beginning to colour. Once they’re just starting to go golden brown, cook the pasta according to pack instructions.

  2. Add the pancetta to the onions and cook, stirring all the time, until the meat is cooked and looking crispy.

  3. Drain the pasta and get it in the pan with the onions and pancetta along with the reserved pasta water and the pesto. Give everything a stir, then add the yoghurt. Stir again and serve.

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