Farfalle – there are so many delights in cooking with this fun bow-tie pasta. And the most delightful part about tonight's dish, you ask? The fact that this mouth-watering and creamy sensation is ready in 15 minutes! It can't get any better than this.
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.
1
tomato
1
cucumber
1 packet
diced bacon
1 packet
garlic paste
1 bag
mixed salad leaves
1 packet
light thickened cream
1 packet
vegetable stock pot
1 bag
baby spinach leaves
1 bag
parsley
1 packet
farfalle
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
olive oil
1 drizzle
balsamic vinegar
• Boil the kettle. Roughly chop tomato. Grate carrot. • Half-fill a large saucepan with boiling water over a high heat. Season with salt and return to the boil. Cook farfalle in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) and drain.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, tomato and carrot to dressing, then toss to coat. Set aside.
• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. Add garlic paste and Italian herbs and cook, until fragrant, 1 minute. • Add light thickened cream and vegetable stock pot. Cook, stirring, 30 seconds. • Add cooked farfalle, a generous splash of reserved pasta water, the grated Parmesan cheese and baby spinach leaves. Cook, tossing until just wilted, 1-2 minutes. Season to taste.
• Divide the creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. • Serve with the garden salad.