Shells with Arugula, Feta and Sun-Dried Tomatoes

¼ pound pancetta (Italian bacon) or thick cut bacon, cubed

kosher salt

½ pound arugula, well washed and dried (stem and rip the leaves into smaller pieces if they’re large)

6 ounces feta cheese, crumbled

½ cup pitted kalamata olives

2 heaping tablespoons drained, thinly sliced, oil-packed sun-dried tomatoes

1 pound dried small or medium shells or orecchiette

1 tablespoon red-wine vinegar

3 tablespoons olive oil

Freshly ground black pepper

10 fresh basil leaves, cut into thin strips

Heat a small skillet over medium-high heat. Add the pancetta (or bacon) cubes, and cook until fat is rendered and cubes are crispy. Remove from the pan, and drain on a plate lined with paper towels.

Bring a large pot of well-salted water to a boil. Put the arugula, feta, olives and sun-dried tomatoes in a large bowl. Set aside until needed.

Cook the pasta in the boiling water until just tender. Meanwhile, add the vinegar and oil to the arugula salad, season liberally with salt and pepper, and toss well. Drain the pasta, add it to the salad, and toss. Add the cooked pancetta, and toss again. Serve at room temperature, adding the basil just before serving.

Serves four as a main dish, eight to 10 as a side

Adapted from “Fine Cooking Fresh” from the editors and contributors of Fine Cooking (2009 Taunton Press)