Easy Bacon, Pesto & Cherry Tomato Pasta

Name: Easy Bacon, Pesto & Cherry Tomato Pasta with Apple & Almond Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet Snacking Tomatoes; 1 zucchini; 1 apple; 1 drizzle white wine vinegar; 1 bag mixed leaves; 1 packet light cooking cream; 1 packet vegetable stock pot; 1 packet basil pesto; 1 pinch chilli flakes; 1 packet diced bacon; 1 packet flaked almonds; 1 packet garlic paste; 1 packet fettuccine; 1 packet grated Parmesan cheese

with Apple & Almond Salad

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

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Easy Prep

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

zucchini

apple

1 bag

mixed leaves

1 packet

light cooking cream

1 packet

vegetable stock pot

1 packet

basil pesto

1 pinch

chilli flakes

1 packet

diced bacon

1 packet

flaked almonds

1 packet

garlic paste

1 packet

fettuccine

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)3677 kJ

Fat45.2 g

of which saturates15.3 g

Carbohydrate82.6 g

of which sugars15.4 g

Protein30.5 g

Sodium1566 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Lid

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. • Pour the boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in the 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 to prevent sticking.

• 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 leaves. Set aside.

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

• Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon and zucchini, breaking up with a spoon, until golden, 4-6 minute. 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 from heat. Stir in tomatoes.

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