HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconQuick Bacon & Garlic Farfalle
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Quick Bacon & Garlic Farfalle

Quick Bacon & Garlic Farfalle

with Garden Salad

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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.

Tags:QuickQuick Prep
Allergens:MilkGluten

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 Time15 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

tomato

1

cucumber

1 packet

diced bacon

(May be present Soy)

1 packet

garlic paste

1 bag

mixed salad leaves

1 packet

light thickened cream

(ContainsMilk)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 bag

parsley

1 packet

farfalle

(ContainsGlutenMay be present Soy, Egg)

1 sachet

Italian herbs

(May be present Gluten/Gluten)

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3041 kJ
Fat31.3 g
of which saturates16.2 g
Carbohydrate79.3 g
of which sugars15.9 g
Protein27.9 g
Sodium1465 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• Divide the creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. • Serve with the garden salad.