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!
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.
Ingredients
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)
Nutritional Values
Utensils
Instructions
• 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!
• 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.
• 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.
• 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!