Creamy Pesto Bacon & Prawns Pasta
with Brussels Sprouts & Pear Rocket Salad
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 packet
Parmesan Cheese
(Contains: Milk;)
100 g
Bacon
1 sachet
Chilli Flakes
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1
Brussels Sprout
1 sachet
Chicken Stock Pot
1 packet
Rocket
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water. • Cook penne in boiling water over high-heat until ‘al dente’, 12 minutes. • Reserve pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain penne, then return to saucepan.
• Meanwhile, thinly slice pear into wedges. Thinly slice Brussels sprouts. • Roughly chop onion (see ingredients) and bacon.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • Return frying pan to high heat with a drizzle of olive oil. • Cook bacon, onion and sprouts, tossing occasionally, until tender, 4-5 minutes.
• Reduce heat to medium-low and stir in light cooking cream, chicken stock pot and the reserved pasta water and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add cooked penne and basil pesto, tossing to coat.
• In a medium bowl, combine rocket, pear, a drizzle of balsamic vinegar and olive oil. Season to taste.
• Divide creamy pesto bacon and prawns pasta between bowls. Top with pear rocket salad. • Sprinkle over Parmesan cheese and a pinch of chilli flakes (if using).
