Fusilli with Arugula Pesto and Crispy Pancetta

Ingredients

• 1/4 pound thinly sliced pancetta
• Kosher salt and freshly ground black pepper
• 1 pound adult arugula, large stems removed
• 1/2 pound basil leaves
• 1 pound whole wheat fusilli
• 1/2 cup extra-virgin olive oil, plus more as desired
• 2 tablespoons toasted pine nuts
• 1 garlic clove
• 1/2 cup grated Pecorino-Romano, plus more for garnish
• 2 tablespoons European style (high-fat) butter

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