Creamy Bacon Pesto Spaghetti
with Peas and Grated Hard Italian Style Cheese
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
(Contains Cereals containing gluten)
Vegetable Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Water for the Sauce
a) Boil a full kettle. Pour the boiled water into a large saucepan with 0.5 tsp salt on high heat.
b) Add the spaghetti and bring back to the boil. Cook until tender, 8 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
a) Once the bacon is cooked, drain any excess fat from the pan and pop back on medium-high heat (no need to clean).
b) Stir the veg stock, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.
c) Stir the cooked pasta to the sauce and mix to combine, then remove from the heat.
a) Stir the peas, pesto and two thirds of the hard Italian style cheese into your creamy pasta and toss to coat.
b) Share your creamy bacon pesto pasta between your bowls.
c) Sprinkle over the remaining cheese to finish.