Preparation time: 10 mins, Cooking time: 10 mins
130g smoked pancetta cubes
2tbsp extra virgin olive oil
20g basil, leaves picked and roughly chopped
½ lemon, juiced
150g sun dried tomato, roughly chopped
salt and pepper to season
Cook the pancetta in a frying pan over a medium heat. Cook for approximately 10 mins until the fat has melted and the pancetta is crispy.
Whisk together the extra virgin olive oil, basil and lemon juice and season with salt and black pepper to taste.
Meanwhile, cook the pasta according to packet instructions. Strain and return to the pan and toss through the pancetta, lemon dressing and sundried tomatoes.