Creamy Bacon & Green Bean Orecchiette
with Parmesan & Parsley
Twirly-wirly pasta mixed in a creamy sauce is too good to be true. There are plenty of veggies hidden in amongst the orecchiette to keep things fresh and green. For a bit of fun, throw in some diced bacon and you’ve cooked another pasta-winning dinner.
Keep an eye out... Due to recent sourcing challenges, we’ve replaced courgette with green beans, which may be a little different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
Ingredients
1 bag
green beans
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 packet
diced bacon
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bottle
cream
(Contains Milk; )
1 bag
Mixed Salad Leaves
1 bag
parsley
1 sachet
vegetable stock powder
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1
apple
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Trim green beans and cut into thirds. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Remove from heat and reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain orecchiette, then return to saucepan.
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook green beans and diced bacon, breaking up bacon with a spoon, until tender, 5-6 minutes. • Reduce heat to low. Add garlic paste and cook until fragrant, 1 minute. • Add cream (see ingredients), grated Parmesan cheese, vegetable stock powder and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), stirring to combine.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Remove pan from heat, then add cooked orecchiette. • Toss to combine and season with pepper. Set aside. • Thinly slice apple. • In a medium bowl, combine apple and mixed salad leaves and a drizzle of balsamic vinegar and olive oil.
TIP: If the pasta looks dry, add a dash more reserved pasta water!
Little cooks: Take the lead by tossing the salad.
• Divide creamy bacon and green bean orecchiette between bowls. • Serve with apple salad. Tear over parsley leaves to serve. Enjoy!