Creamy Bacon & Basil Pesto Spaghetti
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Creamy Bacon & Basil Pesto Spaghetti

Creamy Bacon & Basil Pesto Spaghetti

with Tomato Salad & Parmesan

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!

Keep an eye out... Due to recent sourcing challenges, we’ve replaced fusilli with spaghetti, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Kid Friendly
Allergens:
Gluten
Milk
Almond
Cashew
Pine Nut
Walnut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

tomato

1 packet

spaghetti

(Contains Gluten; May be present Soy, Egg. )

1

cucumber

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 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1 tsp

balsamic vinegar

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Nutrition Values

Energy (kJ)4142 kJ
Fat63.5 g
of which saturates29.8 g
Carbohydrate71.8 g
of which sugars8 g
Protein30.3 g
Sodium1157 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

Bring a large saucepan of salted water to the boil. Roughly chop the tomato and cucumber. Finely chop the garlic.

2
2

Cook the spaghetti 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 spaghetti 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.

3
3

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.

4
4

Remove the pan from the heat, then stir through the basil pesto and cooked spaghetti. Season to taste and set aside.

5
5

In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season, then add the mixed salad leaves, tomato and cucumber. Toss to coat.

6
6

Divide the creamy bacon and basil pesto spaghetti between bowls. Sprinkle with the grated Parmesan cheese and serve with the tomato salad.