Creamy Pesto Bacon Pasta & Rocket Salad
with Brussels Sprouts
- Milk
- Cashew
- Gluten
- Wheat
- Soy
- May contain traces of allergens
Get ready to fall fork-over-heels for this indulgent yet balanced dish! Smoky, crispy bacon meets al dente pasta in a rich, creamy pesto sauce that’s packed with flavour and ready in a flash. Served alongside a refreshing rocket salad, this meal will transport you straight to Italy. It’s the perfect weeknight dinner - quick to make, hard to forget.
Ingredients
1
Pear
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Chilli Flakes
1 packet
Parmesan Cheese
(Contains: Milk;)
100 g
Bacon
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Brown Onion
1 packet
Penne
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Rocket
1 sachet
Vegetable Stock Pot
1
Brussels Sprout
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 high heat. • Cook bacon, onion and sprouts, tossing occasionally, until tender, 4-6 minutes.
• Reduce heat to medium-low and stir in light cooking cream, stock concentrate 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 pasta between bowls. Top with pear rocket salad. • Sprinkle over Parmesan cheese and a pinch of chilli flakes (if using).
