Ultimate Burrata, Crispy Bacon and Pesto Linguine
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Ultimate Burrata, Crispy Bacon and Pesto Linguine

Ultimate Burrata, Crispy Bacon and Pesto Linguine

with Roasted Baby Plum Tomatoes and Rocket

Looking for a taste of everyday luxury? This Ultimate Burrata, Serrano and Pesto Linguine is our best ever version, with premium ingredients for an extra special twist on a classic recipe.

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 Time30 minutes
Cooking time25 minutes


serving amount

125 grams

Baby Plum Tomatoes

4 rasher(s)

British Streaky Bacon

180 grams


(Contains Cereals containing gluten)

2 unit(s)

Garlic Clove

150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

32 grams

Fresh Pesto

(Contains Milk)

125 grams


(Contains Milk)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

Not included in your delivery

100 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)3832 kJ
Energy (kcal)916 kcal
Fat53.6 g
of which saturates28.9 g
Carbohydrate78.2 g
of which sugars11.9 g
Protein27.2 g
Salt2.65 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Aluminum Foil
Large Saucepan
Large Frying Pan



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

Halve the baby plum tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.

Fold the foil, sealing on all sides to create a parcel. Pop onto a large baking tray.

When the oven is hot, roast on the top shelf until softened, 15-20 mins.


Meanwhile, bring a large saucepan of water to the boil with 0.5 tsp salt.

When boiling, add the linguine to the water and bring back to the boil. Cook until tender, 12 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, peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and fry until fragrant, 1 min.

Stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.

Once thickened, stir the pesto into the sauce. Season with salt and pepper.


When the tomatoes have about 5 mins left, Heat a drizzle of oil in a frying pan on medium-high heat.

Once the oil is hot, lay in the bacon rashers and fry until crispy and brown, 3-4 mins on each side. Transfer to a plate lined with kitchen paper.

 IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.


Meanwhile, cut the burrata in half. 

When the linguine and roasted tomatoes are ready, stir both into the pesto sauce. Taste and season with salt and pepper if needed.

When the bacon is ready, break it up into smaller shards.


Share your ultimate pesto linguine between your serving bowls. Scatter over the rocket leaves. 

Arrange over the bacon, then top with the burrata. Finish by drizzling over the balsamic glaze.