Pine Nut Penne

Name: Pine Nut Penne with Parmesan Cheese & Bacon
Total time: 30 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 bunch basil; 1 packet green beans; 1 clove garlic; 1 packet bacon; 1 block Parmesan cheese; 1 packet pine nuts; 400 g penne; 1 bag baby spinach leaves; olive oil; 1 tub cooking cream

with Parmesan Cheese & Bacon

Up to 180$ + Free Treats / Extras for Life

This classic cream-based pasta dish is easy to make and easy to love. The trick to Italian cuisine is always its ingenious simplicity, and this use of penne is a great example. It’s the perfect shape and size to capture all that lovely sauce, and it’s easy for kids to gobble up, too!

Allergens:

Milk

•Pine Nut

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 5 people

1 bunch

basil

1 packet

green beans

1 clove

garlic

1 packet

bacon

1 block

Parmesan cheese

(Contains: Milk;)

1 packet

pine nuts

(Contains: Pine Nut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)

400 g

penne

(Contains: Gluten, Wheat; May be present: Milk, Soy, Eggs.)

1 bag

baby spinach leaves

1 tub

cooking cream

(Contains: Milk;)

Not included in your delivery

olive oil

Nutritional Values

per serving

Calories3270 kcal

Fat38.5 g

of which saturates17.7 g

Carbohydrate77 g

of which sugars7.2 g

Protein28.5 g

Sodium824 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Saucepan

•Pan

•Small Bowl

•Strainer

•Large Pan

•Spoon

Cooking Steps

Bring a large saucepan of salted water to the boil. Slice the bacon into 2 cm pieces. Trim the ends of the green beans and slice into 2 cm lengths. Peel and crush the garlic. Pick and roughly chop the basil leaves. Finely grate the Parmesan cheese.

Heat a large frying pan over a medium heat. Toast the pine nuts, stirring regularly, for 2 minutes, or until golden (watch they don’t burn!). Remove from the heat and transfer to a small bowl.

Add the penne (use the suggested amount) to the boiling water and cook for 10 minutes, or until ‘al dente’. TIP: Be sure to add the correct amount of penne in order for your dish to be perfectly balanced, just the way we planned it! Reserve 2 tbs of pasta water and set aside for later. Place the baby spinach leaves in the base of a colander. Drain the pasta into the colander over the spinach and allow the spinach to wilt. Return the pasta and the spinach to the saucepan.

While the pasta is cooking, return the large frying pan to a medium-high heat. Add 1 tbs of olive oil and the bacon and cook for 4-5 minutes, or until browned. Add the green beans and garlic and cook for 2-3 minutes, or until softened and fragrant.

Slowly add the cooking cream and the reserved pasta water to the pan with the bacon. TIP: Adding starchy pasta water helps the creamy sauce bind to the pasta. Stir to combine. Simmer the sauce for 2-3 minutes, or until it thickens slightly and coats the back of a spoon. Add a pinch of salt and taste your sauce. If you can't taste all the flavours add a little more until you can. Pour the creamy sauce into the saucepan with the pasta and spinach. Add 1/2 of the basil (reserve the remaining for the garnish) and stir to combine.