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Creamy Double Bacon and Mustard Penne
Creamy Double Bacon and Mustard Penne

Creamy Double Bacon and Mustard Penne

with Pear and Blue Cheese Salad

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Double Bacon and Mustard Penne in just 20 minutes for a delicious and speedy meal.

Tags:
Rapid
Allergens:
Gluten
Schwefeldioxide und Sulfite
Senf
Milk
Egg

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

1

Pear

40

Wild Rocket

180

Penne Pasta

(Contains: Gluten)

90

British Smoked Bacon Lardons

10

Chicken Stock Paste

10

Dijon Mustard

(Contains: Schwefeldioxide und Sulfite, Senf)

100.05

Creme Fraiche

(Contains: Milk)

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

15

Cider Vinegar

(Contains: Schwefeldioxide und Sulfite)

30

Crumbled Blue Cheese

(Contains: Milk)

Not included in your delivery

150

Water for the Sauce

½

Sugar for the Dressing

1

Olive Oil for the Dressing

Nutritional information

Energy (kcal)789 kcal
Energy (kJ)3301 kJ
Fat38.5 g
of which saturates18.4 g
Carbohydrate80.2 g
of which sugars15.8 g
Protein29.2 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Garlic Press
Large Saucepan
Colander
Pan

Instructions

Prep your Salad
1

a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

b) Peel and grate the garlic (or use a garlic press).

c) Quarter the pear lengthways and remove the core (no need to peel). Thinly slice each quarter widthways, then put into a large bowl. Add the rocket leaves and set aside. 

Cook the Pasta
2

a) When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

b) Once cooked, drain in a colander and pop back into the pan.

c) Drizzle with oil and stir through to stop it sticking together.

Bring on the Bacon
3

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.

c) Add the garlic and cook, stirring, for 1 min.

d) Stir in the water for the sauce (see pantry for amount), chicken stock paste and half the mustard, then bring to the boil.

Combine and Stir
4

a) When the sauce is boiling, add the creme fraiche and half the hard Italian style cheese. Stir to melt the cheese, then simmer for 1-2 mins.

b) Once smooth, stir the cooked pasta through the sauce and cook until piping hot, 1-2 mins. IMPORTANT: Cook bacon thoroughly.

c) Taste and season with salt and pepper.

Mix in the Dressing
5

a) Meanwhile, in a small bowl, combine the sugar for the dressing (see pantry for amount), cider vinegar and remaining mustard. Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper.

b) Pour the dressing into your bowl of rocket and pear, then add the blue cheese and stir together to combine.

Serve
6

a) Share the creamy penne between your bowls and top with the remaining hard Italian style cheese.

b) Serve the salad in a bowl on the side.

Enjoy!

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