Orecchiette (meaning “little ears” in Italian) is one of our favourite pasta shapes because of its ability to hold in delicious sauces. In this dish, green veggies, bacon and basil combine with a creamy, cheesy sauce to make all your pasta dreams come true!
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trimmed green beans
diced bacon(May be present Soy)
light thickened cream(ContainsMilk)
vegetable stock pot
baby spinach leaves
orecchiette(ContainsGlutenMay be present Soy, Egg)
grated Parmesan cheese(ContainsMilk)
• Boil the kettle. Thinly slice zucchini into half-moons. Cut trimmed green beans in half. • Pour boiled water into a large saucepan over a high heat. Add a generous pinch of salt. Bring to the boil, then add orecchiette and cook until 'al dente', 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) in a small bowl. Set aside. • Drain pasta, then return to saucepan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook zucchini, green beans and diced bacon, breaking up bacon with a spoon, until tender, 5-6 minutes. • Add garlic paste and butter and cook until fragrant, 1 minute. Reduce to a medium heat, then add light thickened cream, grated Parmesan cheese and vegetable stock pot. Stir to combine. • Add baby spinach leaves and cook, until wilted and thickened, 1-2 minutes.
• Remove pan from heat, then add orecchiette, tossing to combine. Season to taste.
TIP: If the pasta looks dry, add a splash of the reserved pasta water.
• Divide the creamy bacon orecchiette with green veggies between bowls. • Garnish with a pinch of chilli flakes (if using) and torn basil leaves to serve.