Creamy Bacon & Tomato Fettuccine
with Pear Salad
- Milk
- Celery
- Gluten
- Eggs
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Wheat
- Gluten
- Sulphites
Ingredients
Spinach & Rocket Mix
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Pear
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Garlic Paste
1 packet
Semi-Dried Tomatoes
(May be present: Wheat, Gluten, Sulphites.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Chicken-Style Stock Powder
(Contains: Celery;)
1 packet
Passata
1 packet
Egg Fettuccine
(Contains: Gluten, Eggs, Wheat; May be present: Soy.)
1 packet
Balsamic Vinaigrette Dressing
1 sachet
Chilli Flakes
1
Cucumber
1 sachet
Italian Herbs
Cooking Steps
• Boil the kettle. Chop semi-dried tomatoes. • Heat a frying pan over high heat with olive oil • Cook bacon, breaking up with a spoon, until browned, 3 mins • Add garlic paste, a pinch of chilli flakes (if using) and cook until fragrant, 1 min • Add passata, cream, stock, semidried tomatoes, herbs and cook until slightly thickened, 2-3 mins
• Pour boiling water into a saucepan over high heat • Bring to the boil, add fettuccine and cook until ‘al dente’, 3 mins • Add fettuccine to the frying pan with a dash of pasta water and toss. Season to taste
• Slice pear and cucumber • Combine in a bowl with balsamic vinaigrette and salad leaves. Toss and season • Divide pasta between bowls • Top with Parmesan • Serve with salad
