Creamy Pesto Bacon and Asparagus Orzo
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Creamy Pesto Bacon and Asparagus Orzo

with Cheese and Balsamic Drizzle

Cereals containing gluten

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 Time25 minutes
Cooking time20 minutes


serving amount

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

100 grams


150 grams

Double Cream

(Contains Milk)

15 grams

Vegetable Stock Paste

(Contains Celery)

100 grams

Baby Spinach

32 grams

Fresh Pesto

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

90 grams

British Smoked Bacon Lardons

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)4238 kJ
Energy (kcal)1013 kcal
Fat65.3 g
of which saturates34 g
Carbohydrate77.7 g
of which sugars12.3 g
Protein27.3 g
Salt4.13 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Large Saucepan
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Bring a large saucepan of water to the boil with 0.5 tsp salt.

c) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.


a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Trim the asparagus and cut into thirds.


a) 2 mins before the pasta has finished cooking, add the asparagus to the orzo and cook until tender, 1-2 mins. 

b) Once cooked, drain the pasta and asparagus in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together. 


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

c) Stir in the garlic and fry until fragrant, 30 secs.

c) Stir the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.


a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir through the pesto, cheese and butter (see pantry for amount) until the cheese and butter have melted.

c) Stir the cooked orzo and asparagus into the sauce until piping hot.

d) Season with salt and pepper. Add a splash of water if you feel it needs it.


a) Share the creamy pesto orzo between your serving bowls. 

b) Drizzle over the balsamic glaze.



Step 4 MOD: If you've chosen to add bacon lardons, add them to the pan before the garlic. Stir-fry until golden, 4-5 mins, then add the garlic and continue as instructed. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.