Orecchiette with Bacon and Broccoli
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Tree nuts
- Peanuts
If you were in Italy, you might come across this dish under its traditional name, Orecchiette ai Broccoletti. It’s a classic Italian dish composed of a few simple ingredients, making for a quick and delicious weeknight dinner!
Ingredients
200 g
orecchiette
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
Middle Bacon
1
brown onion
1 head
broccoli
½ bag
baby spinach leaves
¾ tub
Smooth Ricotta
(Contains: Milk; May be present: Tree nuts, Peanuts.)
½ block
Parmesan cheese
(Contains: Milk;)
1 bunch
parsley
Not included in your delivery
1 tbs
olive oil
Utensils
Cooking Steps
Bring a large pot of salted water to the boil. To prepare the ingredients, remove the middle bacon rind and cut the remaining bacon into 1 cm strips. Finely dice the brown onion, cut the broccoli into small florets, wash the baby spinach leaves, finely grate the Parmesan cheese, and pick and roughly chop the parsley leaves.
Add the orecchiette pasta to the boiling water and cook for approximately 7-8 minutes, or until ‘al dente’, stirring occasionally. Drain. Coat in half the olive oil to stop it from sticking to the pan. Set aside. Note: be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it!
Meanwhile, in large frying pan, heat the remaining olive oil. Fry the middle bacon strips for 3-4 minutes, or until crispy and brown. Add in the brown onion and broccoli florets and cook for 3-4 minutes, or until soft. Stir in the baby spinach leaves and cook for 2-3 minutes, or until wilted down. Pour in the smooth ricotta and mix well together. Season with salt and pepper. Add the cooked orecchiette and combine together.
To serve, divide the bacon and broccoli orecchiette between plates. Sprinkle with the Parmesan cheese and parsley on top. Enjoy!
