Red Pesto & Bacon Penne
with Fetta & Chilli-Garlic Pangrattato
- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- Milk
- May contain traces of allergens
- Traces of Cashew
- Walnut
- Macadamia
Here's a penne worth thinking about: loaded with crispy bacon, silky sauteed veggies, crunchy pangrattato and our more-ish red pesto made of sun-dried tomato, chargrilled capsicum, almonds, basil and Parmesan.
Ingredients
1 packet
bacon
1 unit
brown onion
2 clove
garlic
1 unit
zucchini
Ā½ unit
lemon
1 packet
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
1 bag
baby spinach leaves
1 tub
red pesto
(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)
1 block
fetta cheese
(Contains: Milk;)
1 pinch
chilli flakes
Ā½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 sachet
garlic & herb seasoning
Not included in your delivery
olive oil
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Cut the bacon into 1cm pieces. Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Peel the zucchini into ribbons using a vegetable peeler. Zest the lemon (see ingredients list) to get a generous pinch, then juice.
Add the penne to the saucepan of boiling water and cook until āal denteā, 10 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return the penne to the pan. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle.
While the penne is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the panko breadcrumbs (see ingredients list) and cook, stirring occasionally, until just toasted, 3 minutes. Add 1/2 the garlic and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute. Transfer to a bowl and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook until browned, 6-7 minutes. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the zucchini and cook until softened, 2 minutes. Add the garlic & herb seasoning, lemon zest and the remaining garlic and cook until fragrant, 1 minute.
Add the baby spinach leaves to the frying pan and stir through until slightly wilted. Add the cooked penne and red pesto and toss to combine. Add a splash of pasta water to help the sauce coat the pasta. Add the lemon juice. TIP: Seasoning is key in this dish, so taste and season with salt or pepper if you wish!
Divide the red pesto, bacon and zucchini penne between bowls. Crumble over the fetta and sprinkle with the chilli-garlic pangrattato.
