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.
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farfalle(ContainsGlutenMay be present Egg, Soy)
flaked almonds(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)
baby spinach leaves
basil pesto(ContainsTree Nuts, MilkMay be present Egg)
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.