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Italian Recipes

Creamy Double Bacon Pesto Pasta

Creamy Double Bacon Pesto Pasta

Creamy Double Bacon Pesto Pasta

with Peas and Grated Hard Italian Style Cheese

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This Creamy Double Bacon Pesto Pasta is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Tags:

Family Friendly

Allergens:

Cereals containing gluten

•Celery

•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 20 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Rigatoni Pasta

2 unit(s)

Garlic Clove**

180 grams

British Smoked Bacon Lardons**

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche**

120 grams

Peas**

32 grams

Fresh Pesto

20 grams

Grated Hard Italian Style Cheese**

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3978 kJ

Energy (kcal)951 kcal

Fat53.5 g

of which saturates24.2 g

Carbohydrate80.1 g

of which sugars9.5 g

Protein36.5 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle

•Colander

•Large Saucepan

•Pan

•Garlic Press

Instructions

Cook the Pasta

1

a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.

b) Add the rigatoni and bring back to the boil. Cook until tender, 12 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.

Fry the Bacon

2

a) While the pasta cooks, peel and grate the garlic (or use a garlic press).

b) 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.

Add the Garlic

3

a) Once the bacon is cooked, drain any excess fat from the pan and pop back on the heat.

b) Add the garlic to the bacon and fry for 30 secs.

Bring on the Sauce

4

a) Stir the veg stock paste, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.

b) Add the cooked pasta to the sauce and stir to combine, then remove from the heat.

Peas Please

5

a) Stir the peas, pesto and two thirds of the hard Italian style cheese into your creamy pasta.

b) Toss to coat.

Serve

6

a) Share your creamy bacon pesto pasta between your bowls.

b) Sprinkle over the remaining cheese to finish.

Enjoy!

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