Red Pesto & Bacon Penne
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Red Pesto & Bacon Penne

Red Pesto & Bacon Penne

with Feta & Pine Nuts

Here's a penne worth thinking about, loaded with crispy bacon, sauteed veggies, crunchy pine nuts and our totally irresistible red pesto, made of sun-dried tomato, chargrilled capsicum, almonds, basil and Parmesan.

Allergens:
Gluten
Tree Nuts
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

bacon

1 unit

onion

1 clove

garlic

½ head

broccoli

½ unit

lemon

1 packet

penne

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

1 packet

pine nuts

(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )

1 bag

baby spinach leaves

1 tub

red pesto

(Contains Milk, Tree Nuts; )

1 block

feta cheese

(Contains Milk; May be present Tree Nuts. )

1 pinch

chilli flakes

Not included in your delivery

olive oil

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3960 kcal
Fat51.9 g
of which saturates11.1 g
Carbohydrate85.4 g
of which sugars10.5 g
Dietary Fibre0 g
Protein29.2 g
Cholesterol0 mg
Sodium879 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 Non-Stick Pan
Large Pan

Cooking Steps

chop bacon
1

Bring a large saucepan of salted water to the boil. Chop the bacon into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Cut the broccoli (see ingredients list) into small florets and roughly chop the stalk. Zest the lemon (see ingredients list) until you have 1 tsp for 2 people / 2 tsp for 4 people, then cut the lemon in half.

cook penne
2

Add the penne to the boiling water and cook until ‘al dente’, 10 minutes. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return the pasta to the pan.

toast pine nuts
3

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, until golden, 3-4 minutes. Transfer to a small bowl.

add bacon
4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook until browned, 6-7 minutes. Add the onion and broccoli and cook, stirring, until softened, 4-5 minutes. Add the garlic and lemon zest and cook until softened and fragrant, 2 minutes.

bring it together
5

Add the baby spinach leaves to the frying pan and stir through until slightly wilted. Add the cooked penne and red pesto and toss to combine. Add a splash of pasta water to help the sauce coat the pasta. Add a generous squeeze of lemon juice. TIP: Seasoning is key in this dish, so taste and season with salt, pepper or lemon juice if you wish!

serve up
6

Divide the red pesto and bacon penne between bowls. Crumble over the feta and sprinkle with the pine nuts and a pinch of chilli flakes (if using).