Pesto Bacon, Chickpea & Creamy Polenta Bowl

Name: Pesto Bacon, Chickpea & Creamy Polenta Bowl with Toasted Pine Nuts & Parmesan Cheese
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Parmesan Cheese; 1 packet Pine Nuts; 2 packet Basil Pesto; 1 Brown Onion; 1 packet Parsley; 90 g Diced Bacon; 1 Sweet Potato; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Chickpeas; 1 packet Instant Polenta; 1 Zucchini

with Toasted Pine Nuts & Parmesan Cheese

Get up to $230 off

Switch up your dinner game by introducing the new game-changing ingredient that'll knock your socks off! Our instant polenta is deliciously creamy and is the perfect base for pesto bacon, chickpeas and sweet roasted veggies. This is comfort food at its finest.

Tags:

Veggie

Allergens:

Milk

•Pine nut

•Cashew

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.

Preparation Time35 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Pine Nuts

(Contains: Pine nut; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Sesame, Soy, Walnut.)

2 packet

Basil Pesto

(Contains: Milk, Cashew;)

1

Brown Onion

1 packet

Parsley

90 g

Diced Bacon

(May be present: Milk, Soy.)

1

Sweet Potato

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Chickpeas

1 packet

Instant Polenta

(May be present: Milk, Soy, Gluten, Wheat.)

1

Zucchini

Nutritional Values

Calories955 kcal

Energy (kJ)4000 kJ

Fat47.2 g

of which saturates10 g

Carbohydrate82.6 g

of which sugars22.6 g

Dietary Fibre23.6 g

Protein36.5 g

Sodium3020 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat the oven to 240°C/220°C fan-forced. • Cut sweet potato and carrot into bite-sized chunks. Place veggies on a lined oven tray. Drizzle with olive oil and season with a pinch of salt and pepper. • Toss to coat, then bake until tender, 20-25 minutes.

2

• While the vegetables are roasting, finely chop brown onion. Drain and rinse chickpeas.

3

• Heat a medium saucepan over medium-high heat. • Add the water and risoni. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, for 7-8 minutes, or until the risoni is 'al-dente' and the water has absorbed. TIP: Add a splash more water if the risoni looks dry!

4

• When the veggies have 10 minutes left, heat a large frying pan over a medium-high heat. Add the onion, diced bacon and breaking up with a spoon, until golden, 4-6 minutes. • Add the chickpeas, diced tomatoes with onion & garlic, the brown sugar and a splash of water and cook, until slightly thickened, 4-5 minutes.

5

• To frying pan, add the butter, basil pesto, roasted veggies and baby spinach leaves. Season to taste.

6

• Divide the risoni between bowls and top with the Italian pesto bacon and chickpea stew. • Garnish with Parmesan cheese and pine nuts. Tear over the parsley to serve. Enjoy!