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Italian Inspired Bacon and Pesto Pilaf

Italian Inspired Bacon and Pesto Pilaf

with Cheese and Sun-Dried Tomato
4.0(625)
Sam Richards
Sam RichardsUpdated on March 31, 2026
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Calories
: 
580 kcal
Protein
: 
21.7g protein
Total
: 
45 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

3 unit(s)

Garlic Clove

90 grams

British Smoked Bacon Lardons

150 grams

Basmati Rice

10 grams

Chicken Stock Paste

2 unit(s)

Medium Tomato

40 grams

Baby Spinach

32 grams

Pesto

(Contains: Milk)

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

Energy (kJ)2425 kJ
Energy (kcal)580 kcal
Fat21.7 g
of which saturates6.6 g
Carbohydrate80.2 g
of which sugars10.8 g
Dietary Fibre4.9 g
Protein21.7 g
Salt3.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Garlic Press
•Medium Saucepan
•Lid

Instructions

PDF
Start the Prep
1

Halve, peel and chop the onion into small pieces.

Heat a drizzle of oil and a knob of butter (if you have any) in a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the onion and fry, stirring occasionally, until softened, 4-5 mins. 

While the onion softens, peel and grate the garlic (or use a garlic press).

Sizzle the Lardons
2

Once the onion has softened, add the bacon lardons to the saucepan. Stir-fry, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.

Add in the garlic. Stir-fry for 1 min.

Add the Rice
3

Stir the rice into the onion and lardons until coated, 1 min.

Pour in the chicken stock paste and the sugar and water for the rice (see pantry for both amounts). Bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins (the rice will continue to cook in its own steam).

Chop the Tomatoes
4

Meanwhile, cut the tomatoes into 1cm chunks.

Finishing Touches
5

When the rice is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir through the tomato chunks, pesto and sun-dried tomato paste until well combined. 

Taste the rice and season with salt and pepper if needed.

Serve
6

Divide the pilaf between your bowls. 

Sprinkle over the cheese to finish.

Enjoy! 

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