Creamy Double Bacon Pesto Spaghetti

Name: Creamy Double Bacon Pesto Spaghetti with Peas and Grated Hard Italian Style Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 180 grams Spaghetti; 120 grams British Smoked Bacon Lardons; 10 grams Vegetable Stock Paste; 150 grams Creme Fraiche; 120 grams Peas; 32 grams Fresh Pesto; 40 grams Grated Hard Italian Style Cheese; 75 milliliter(s) Water for the Sauce

with Peas and Grated Hard Italian Style Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Double Bacon Pesto Spaghetti in just 15 minutes for a delicious and speedy meal.

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.

Preparation Time15 minutes

Cooking time15 minutes

DifficultyEasy

Ingredients

serving amount

180 grams

Spaghetti

(Contains: Cereals containing gluten)

120 grams

British Smoked Bacon Lardons

10 grams

Vegetable Stock Paste

(Contains: Celery)

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

32 grams

Fresh Pesto

(Contains: Milk)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kcal)913 kcal

Energy (kJ)3822 kJ

Fat50 g

of which saturates23.9 g

Carbohydrate80.5 g

of which sugars9.3 g

Dietary Fiber6.3 g

Protein35.1 g

Salt3.5 g

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

Utensils

•Kettle

•Colander

•Large Saucepan

•Pan

Instructions

PDF

Boil a full kettle. Pour it into a saucepan with 1/2 tsp salt on high heat.
Boil the spaghetti, 8 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

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

Once the bacon is cooked, drain any excess fat from the pan and pop back on medium-high heat.
Stir the veg stock, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook, 2-3 mins.
Stir the cooked pasta into the sauce and mix to combine. Remove from the heat.

Stir the peas, pesto and two thirds of the hard Italian style cheese into your pasta.
Share your creamy bacon pesto pasta between your bowls.
Sprinkle over the remaining cheese to finish.

Enjoy!