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Italian Recipes

Quick Bacon & Garlic Farfalle

Quick Bacon & Garlic Farfalle

Quick Bacon & Garlic Farfalle

with Garden Salad

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Farfalle – there are so many delights in cooking with this fun bow-tie pasta. And the most delightful part about tonight's dish, you ask? The fact that this mouth-watering and creamy sensation is ready in 15 minutes! It can't get any better than this.

Allergens:

Milk

•Gluten

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 Time15 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

tomato

1

cucumber

1 packet

diced bacon

(May be present: Soy, Milk.)

1 packet

garlic paste

1 bag

mixed salad leaves

1 packet

light thickened cream

(Contains: Milk;)

1 packet

vegetable stock pot

1 bag

baby spinach leaves

1 bag

parsley

1 packet

farfalle

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

1 sachet

Italian herbs

1 packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

per serving

Energy (kJ)3041 kJ

Fat31.3 g

of which saturates16.2 g

Carbohydrate79.3 g

of which sugars15.9 g

Protein27.9 g

Sodium1465 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

1

• Boil the kettle. Roughly chop tomato. Grate carrot. • Half-fill a large saucepan with boiling water over a high heat. Season with salt and return to the boil. Cook farfalle in boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people) and drain.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2

• Meanwhile, in a large bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. • Add mixed salad leaves, tomato and carrot to dressing, then toss to coat. Set aside.

3

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 3-4 minutes. Add garlic paste and Italian herbs and cook, until fragrant, 1 minute. • Add light thickened cream and vegetable stock pot. Cook, stirring, 30 seconds. • Add cooked farfalle, a generous splash of reserved pasta water, the grated Parmesan cheese and baby spinach leaves. Cook, tossing until just wilted, 1-2 minutes. Season to taste.

4

• Divide the creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. • Serve with the garden salad.

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