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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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

1 packet

bacon

1 unit

zucchini

1 clove

garlic

½ unit

lemon

1 packet

farfalle

(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

(ContainsMilk)

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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!

6

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