HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Pesto & Bacon Farfalle
Speedy Pesto & Bacon Farfalle

Speedy Pesto & Bacon Farfalle

with Fetta & Flaked Almonds

Family Friendly
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Pasta night just got a makeover with this fresh, green farfalle that's the perfect combination of tasty, smokey and zesty! It’ll leave you feeling satisfied on every level.

Allergens:GlutenTree NutsMilk

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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 packet


1 unit


1 clove


½ unit


1 packet


(ContainsGlutenMay be present Egg, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 packet

basil pesto

(ContainsTree Nuts, MilkMay be present Egg)

1 block

fetta cheese


Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3691 kJ
Fat41.1 g
of which saturates15.2 g
Carbohydrate80.7 g
of which sugars11.5 g
Dietary Fibre0 g
Protein41.8 g
Cholesterol0 mg
Sodium1359 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Thinly slice the brown onion. Chop the bacon into 1cm pieces. Peel the zucchini into ribbons using a vegetable peeler. Finely chop the garlic (or use a garlic press). Zest the lemon until you have a generous pinch, then slice into wedges.


Add the farfalle to the boiling water and cook until ‘al dente’, 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return the pasta to the saucepan.

TIP: 'Al dente' means the pasta is cooked through but still has a tiny bit of firmness in the middle.


While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until golden, 2-3 minutes. Transfer to a small bowl.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook until browned, 4-5 minutes. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the zucchini, garlic, a pinch of chilli flakes (if using) and lemon zest and cook until softened and fragrant, 2 minutes.


Add the baby spinach leaves and stir through until slightly wilted. Add the cooked farfalle and basil pesto and toss to combine. Add a splash of pasta water to help the sauce coat the pasta. Add a generous squeeze of lemon juice.

TIP: Seasoning is key in this dish, so taste and season with salt and pepper if you like!


Divide the pesto and bacon farfalle between bowls. Crumble over the fetta and scatter over the flaked almonds to serve.