Double Bacon & Basil Pesto Penne
with Crunchy Cucumber 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!
Unfortunately, this week's fusilli was in short supply, so we've replaced it with penne. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
cucumber
3 clove
garlic
1
carrot
1 packet
penne
(Contains Gluten; May be present Soy, Egg. )
2 packet
diced bacon
½ packet
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
1 tsp
balsamic vinegar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Bring a medium saucepan of salted water to the boil. • Thinly slice cucumber. Finely chop garlic. Grate the carrot.
• Cook penne in the boiling water over high heat until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return 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. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 7-8 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.
• Remove pan from the heat, then stir through basil pesto and cooked penne. • Season with salt and pepper and set aside.
• In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. • Season, then add mixed salad leaves, cucumber and carrot. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide bacon and basil pesto penne between bowls. • Sprinkle with grated Parmesan cheese. • Serve with crunchy cucumber salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.