Bacon & Cherry Tomato Pasta
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Bacon & Cherry Tomato Pasta

Bacon & Cherry Tomato Pasta

with Apple & Almond Salad

With some help from our brightly flavoured basil pesto and some blistered cherry tomatoes, your weeknight pasta just got a whole lot fancier.

Allergens:
Milk
•Almond
•Gluten
•Wheat

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 punnet

snacking tomatoes

1

zucchini

1

apple

1 packet

vegetable stock pot

1 pinch

chilli flakes

1 packet

basil pesto

(Contains Milk;)

1 packet

diced bacon

(May be present: Soy, Milk. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

fettuccine

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 bag

mixed salad leaves

1 packet

garlic paste

1 packet

light cooking cream

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

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Nutritional Values

Calories3601 kcal
Fat44.3 g
of which saturates15.4 g
Carbohydrate82.3 g
of which sugars15 g
Protein29.2 g
Sodium1498 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Lid
•Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to pan. Drizzle with olive oil to prevent sticking.

2
2

• While pasta is cooking, grate zucchini. Thinly slice apple into wedges. • In a large bowl, combine a drizzle of olive oil and white wine vinegar. Season with salt and pepper. Add apple, flaked almonds and mixed salad leaves. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini and diced bacon, breaking it up with a spoon, until golden, 4-6 minutes. • Add garlic paste and cook until fragrant, 1 minute. Add light cooking cream and vegetable stock pot and cook until slightly thickened, 2-3 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat. Stir in blistered tomatoes.

4
4

• Season pasta to taste. Toss salad to coat. • Divide bacon, pesto and cherry tomato pasta between bowls. Sprinkle with shaved Parmesan cheese. • Serve with apple and almond salad. Enjoy!