Easy Bacon, Pesto & Cherry Tomato Pasta
with Apple & Almond Salad
- Milk
- Almond
- Gluten
- Wheat
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Eggs
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!
Ingredients
1 punnet
Snacking Tomatoes
1
zucchini
1
apple
1 bag
mixed leaves
1 packet
light cooking cream
(Contains: Milk)
1 packet
vegetable stock pot
1 packet
basil pesto
(Contains: Milk)
1 pinch
chilli flakes
1 packet
diced bacon
(May be present: Soy, Milk)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 packet
garlic paste
1 packet
fettuccine
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Utensils
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The bacon added a spectacular touch to this pasta dish, elevating it beyond the ordinary.
