Creamy Pesto Bacon Pasta & Rocket Salad

Name: Creamy Pesto Bacon Pasta & Rocket Salad with Asparagus
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Pear; 1 packet Light Cooking Cream; 1 sachet Vegetable Stock Pot; 1 packet Parmesan Cheese; 100 g Bacon; 1 sachet Chilli Flakes; 1 packet Basil Pesto; 1 Brown Onion; 1 packet Penne; 1 Asparagus; 1 packet Rocket; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Asparagus

Up to 180$ + Free Treats / Extras for Life

Get ready to fall fork-over-heels for this indulgent yet balanced dish! Smoky, crispy bacon meets al dente pasta in a rich, creamy pesto sauce that’s packed with flavour and ready in a flash. Served alongside a refreshing rocket salad, this meal will transport you straight to Italy. It’s the perfect weeknight dinner - quick to make, hard to forget.

Allergens:

Milk

•Cashew

•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 Time25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Pear

1 packet

Light Cooking Cream

(Contains: Milk;)

1 sachet

Vegetable Stock Pot

1 packet

Parmesan Cheese

(Contains: Milk;)

100 g

Bacon

1 sachet

Chilli Flakes

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

Brown Onion

1 packet

Penne

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

Asparagus

1 packet

Rocket

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Calories833 kcal

Energy (kJ)3490 kJ

Fat42.8 g

of which saturates15.5 g

Carbohydrate79.4 g

of which sugars15.5 g

Dietary Fibre9.2 g

Protein30.8 g

Cholesterol0 mg

Sodium1230 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook penne in boiling water over high-heat until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.

• Meanwhile, thinly slice pear into wedges. Trim ends of asparagus. • Roughly chop onion (see ingredients) and bacon.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook bacon, onion and asparagus, tossing occasionally, until tender, 6-8 minutes.

• Reduce heat to medium-low and stir in light cooking cream, stock concentrate and the reserved pasta water and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add cooked penne and basil pesto, tossing to coat.

• In a medium bowl, combine rocket, pear, a drizzle of balsamic vinegar and olive oil. Season to taste.

• Divide creamy pesto bacon pasta between bowls. Top with pear rocket salad. • Sprinkle over Parmesan cheese and a pinch of chilli flakes (if using).

If keeping a portion for later, allow it to cool slightly, then transfer it to a shallow, microwave-safe container and refrigerate promptly. When reheating, microwave on high until piping hot (above 60°C), stirring halfway through. Do not leave the food at room temperature for more than 2 hours. Consume within 3 days. Enjoy!