Creamy Prosciutto & Basil Pesto Penne
with Apple Salad & Parmesan
The only way to improve the age-old family favourite, pesto pasta, is to add some crispy prosciutto and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table!
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
apple
1 bag
baby spinach leaves
3 clove
garlic
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
1 packet
prosciutto
½ bottle
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
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
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Thinly slice the apple. Roughly chop the 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 pasta 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.
Roughly chop the prosciutto. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the prosciutto, tossing, until golden, 2-3 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 with salt and pepper. Add the mixed salad leaves and apple, then toss to combine.
Divide the creamy bacon and pesto penne between bowls. Top with the grated Parmesan cheese and serve with the apple salad.