Easy Creamy Bacon & Garlic Farfalle
with Apple Salad & Parmesan
- Gluten
- Milk
- May contain traces of allergens
- Eggs
- Soy
- Milk
There's something kind of fun about farfalle, or as the kids call it, bow tie pasta. The best part about tonight's dish (apart from the bacon)? You'll throw it together in four simple steps that will see dinner on the table before you know it. The recent wet weather conditions across the East Coast have 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
apple
1
carrot
1 packet
farfalle
(Contains: Gluten; May be present: Eggs, Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 packet
garlic paste
1 bag
mixed salad leaves
1 packet
light cooking cream
(Contains: Milk;)
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 sachet
Italian herbs
1 packet
Parmesan cheese
(Contains: Milk;)
1 bag
parsley
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Boil the kettle. Thinly slice apple into wedges. Grate carrot. • In a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then set aside. • Pour the boiling water into a large saucepan over a high heat. Add a pinch of salt, then bring to the boil. Cook farfalle in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • When oil is hot, cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. • Add kale, garlic paste and Italian herbs and cook until fragrant 1 minute.
• Add light cooking cream and vegetable stock pot to frying pan and cook, stirring, until warmed through, 30 seconds. • Add cooked farfalle, shaved Parmesan cheese and baby spinach leaves. Cook, tossing, until spinach is just wilted, 1-2 minutes. Remove from heat. Season to taste. • To the bowl with the salad dressing, add mixed salad leaves, apple and carrot. Toss to coat.
TIP: Add a splash of pasta water to loosen the sauce, if needed!
• Divide creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. • Serve with apple salad.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, garlicky taste, though some found it too salty or bland. Several suggested adding chicken for extra flavour.
- Ease of prep: Quick and simple to make, with many praising how easy it was to throw together on busy weeknights.
- Suggestions: Some recommended using spinach instead of kale for a better texture. Adding extra cream could help if the dish seems dry.
- Leftovers: A few noted it reheated well, with one saying it tasted even better as leftovers.
- Portions: Several mentioned large serving sizes, with enough for leftovers or to feed more than the stated number.
