Fusilli with Arugula Pesto and Crispy Pancetta

When it's time to give in to your carb-craving desire, make it count with this delicious recipe like this one.  The pesto is made with a two-thirds arugula, one-third basil combination that's blanched to give it a deep green color.  My wife used cubed pancetta instead of slices and, of course, this is the time to use a high-quality extra-virgin olive oil.  This is as tasty as it is beautiful!

https://www.foodnetwork.com/recipes/geoffrey-zakarian/fusilli-with-arugula-pesto-and-crispy-pancetta-7133916