Bacon Pesto & Cherry Tomato Fasta-Pasta
with Walnut Salad
Enjoy this bowl loaded with flavoured basil pesto and some blistered cherry tomatoes which lace 'al dente' fettuccine to perfection. With a mustard cider and walnut salad for some crunch, your weeknight pasta just got a whole lot fancier!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
leek
1 packet
fettuccine
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
snacking tomatoes
1 packet
garlic paste
1 packet
light cooking cream
(Contains: Milk;)
1 packet
vegetable stock pot
1 packet
basil pesto
(Contains: Milk;)
pinch
chilli flakes
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 packet
mixed salad leaves
1 packet
mustard cider dressing
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
diced bacon
(May be present: Soy, Milk.)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Boil the kettle. Thinly slice leek. • 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 saucepan. Drizzle with olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes, leek and diced bacon, breaking it up with a spoon, until golden, 4-6 minutes. Transfer to a small bowl.
TIP: Toss the salad just before serving to keep the leaves crisp.
• 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 leek and blistered tomatoes.
• Meanwhile, in a large bowl, combine walnuts, mixed salad leaves, mustard cider dressing and a drizzle of olive oil. Season. • Divide creamy pesto, bacon and cherry tomato pasta between bowls. Sprinkle with Parmesan cheese. • Serve with walnut salad. Enjoy!
