Quick Bacon & Garlic Farfalle
with Garden Salad
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.
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
(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
• 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.