Easy Creamy Lemon Bacon Orecchiette
with Silverbeet & Apple Salad
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Before you put bacon pasta in the too hard basket, give this recipe a go. It comes together in four simple steps, with an elegant end-result that's good enough for guests. A double dose of lemon from the zest and the juice really brightens the cream sauce, with the juice also working to tenderise the juicy prawns.
Ingredients
1 sachet
Chilli Flakes
1 sachet
Garlic & Herb Seasoning
2
Garlic
1
Lemon
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Mixed Salad Leaves
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
150 g
Bacon
1
Red Apple
1
Silverbeet
Utensils
Cooking Steps
• Boil the kettle.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook orecchiette over high heat until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain and return to pan.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• While pasta is cooking, finely chop garlic.
• Roughly chop silverbeet.
• Zest lemon to get a pinch, then slice into wedges.
• Thinly slice apple (see ingredients) into wedges. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook bacon, turning, until golden, 4-5 minutes.
• Reduce heat to medium, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute.
• Stir in light cooking cream, lemon zest, the reserved pasta water and a pinch of salt. Cook until slightly thickened, 1-2 minutes.
• Stir in cooked pasta, silverbeet, the butter and a generous squeeze of lemon juice until combined, 1 minute. Season to taste with pepper.
• In a medium bowl, combine mixed salad leaves, apple and a drizzle of the white wine vinegar and olive oil. Season to taste.
• Divide creamy lemon bacon orecchiette between bowls.
• Sprinkle with a pinch of chilli flakes (if using).
• Serve with apple salad and any remaining lemon wedges. Enjoy!
