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Creamy Pesto Bacon & Cherry Tomato Fettuccine
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Creamy Pesto Bacon & Cherry Tomato Fettuccine

Creamy Pesto Bacon & Cherry Tomato Fettuccine

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.

Tags:
Quick Prep
Quick
Super Quick
Allergens:
Milk
Almond
Gluten
Wheat

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
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

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3644 kJ
Fat44.4 g
of which saturates15.3 g
Carbohydrate83 g
of which sugars15.7 g
Protein30.8 g
Sodium1497 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Grate zucchini. Thinly slice apple into wedges. • our 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 saucepan. Drizzle with olive oil.

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook diced bacon, snacking tomatoes and zucchini, stirring occasionally, until blistered, 4-6 minutes. Transfer to a small bowl.

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 garlic paste, until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in zucchini, diced bacon and blistered tomatoes.

4
4

• Meanwhile, in a large bowl, combine apple, mixed salad leaves, flaked almonds and a drizzle of olive oil and vinegar. Season. • Divide creamy pesto, bacon and cherry tomato pasta between bowls. Sprinkle with Parmesan cheese. • Serve with apple and almond salad. Enjoy!