Bacon, Cherry Tomato & Pesto Orecchiette
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Bacon, Cherry Tomato & Pesto Orecchiette

Bacon, Cherry Tomato & Pesto Orecchiette

with Cucumber Salad & Double Parmesan

Presenting a few of our favourite things: cherry tomatoes, bacon, Parmesan cheese and basil pesto. All of those deep flavours meld together wonderfully when tossed through spirals of fusilli. This meal will be bumped up to a champion household dinner in no time!

Tags:
Kid Friendly
Quick Prep
Super Quick
Allergens:
Gluten
Wheat
Milk

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

2 clove

garlic

1 packet

orecchiette

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

1 packet

sliced mushrooms

1

diced bacon

(May be present: Soy, Milk. )

1 punnet

snacking tomatoes

1 sachet

garlic & herb seasoning

1 box

passata

1 packet

basil pesto

(Contains Milk;)

1

cucumber

1 bag

mixed salad leaves

2 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

1 tsp

brown sugar

drizzle

vinegar (balsamic or white wine)

sideBannerName

Nutritional Values

Energy (kJ)3223 kJ
Fat30.7 g
of which saturates9.8 g
Carbohydrate84.2 g
of which sugars12.9 g
Protein33.1 g
Sodium1458 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. Finely chop garlic. • Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Cook orecchiette in boiling water until 'al dente', 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain orecchiette and return pasta to saucepan.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids, help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

2
2

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook sliced mushrooms and diced bacon, breaking up with a spoon, until golden, 5-7 minutes. • Add snacking tomatoes and cook, stirring, 2-3 minutes. Add garlic and garlic & herb seasoning and cook until fragrant, 1 minute. • Reduce heat to medium and add passata and the reserved pasta water. Cook until reduced slightly, 2-3 minutes. • Stir through orecchiette, basil pesto, the butter and brown sugar. Season with salt and pepper.

TIP: If the sauce looks dry, stir through another splash of pasta water.

3
3

• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl combine cucumber, mixed salad leaves and a drizzle of vinegar and olive oil. • Toss to coat. Season with salt and pepper.

Little cooks: Lend a hand by tossing the salad to coat.

4
4

• Divide bacon, cherry tomato and pesto orecchiette between bowls. • Sprinkle with double Parmesan cheese. Serve with cucumber salad. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the Parmesan!