The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table!
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1
tomato
3 clove
garlic
1 packet
diced bacon
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
salad leaves
1 bag
baby spinach leaves
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
olive oil
20 g
butter
(Contains Milk; )
1 tsp
balsamic vinegar
Bring a medium saucepan of salted water to the boil. Roughly chop the tomato and baby spinach leaves. Finely chop the garlic.
Cook the penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the penne to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the diced bacon, breaking it up with a spoon, until golden, 4-5 minutes. Add the garlic and butter and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), chicken-style stock powder and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.
Remove the pan from the heat, then stir through the baby spinach, basil pesto and cooked penne. Season to taste and set aside.
In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season, then add the mixed salad leaves and tomato. Toss to coat.
Divide the bacon and pesto penne between bowls. Sprinkle with the grated Parmesan cheese and serve with the tomato salad.