No Fuss Bacon & Pesto Orecchiette
with Baby Leaves & Parmesan Cheese
Presenting a few of our favourite things: rich tomato sauce, bacon, Parmesan cheese and basil pesto. All of those deep flavours meld together wonderfully when tossed through al dente orecchiette. This'll be bumped up to a champion household dinner in no time!
We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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 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. )
1 sachet
Herb & Mushroom Seasoning
1 tin
tinned cherry tomatoes
1 sachet
Chicken-Style Stock Powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
baby leaves
½ packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook orecchiette uncovered, over high heat, until ‘al dente’, 8 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• When the pasta has 5 minutes cook time remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. • Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium. Add tinned cherry tomatoes, chicken-style stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until reduced slightly, 3-4 minutes.
• Stir through cooked orecchiette, plant-based basil pesto, baby leaves, the butter and brown sugar. Remove from heat and season with salt and pepper.
TIP: If the sauce looks dry, stir through a splash of reserved pasta water.
• Divide bacon and pesto orecchiette between bowls. • Top with grated Parmesan cheese (see ingredients) to serve. Enjoy!