Red Pesto & Bacon Penne

Name: Red Pesto & Bacon Penne with Fetta & Chilli-Garlic Pangrattato
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet bacon; 1 unit brown onion; 2 clove garlic; 1 unit zucchini; ½ unit lemon; 1 packet penne; 1 bag baby spinach leaves; 1 tub red pesto; 1 block fetta cheese; 1 pinch chilli flakes; ½ packet panko breadcrumbs; 1 sachet garlic & herb seasoning

with Fetta & Chilli-Garlic Pangrattato

Up to 180$ + Free Treats / Extras for Life

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.

Allergens:

Gluten

•Wheat

•Milk

•Almond

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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

bacon

1 unit

brown onion

2 clove

garlic

1 unit

zucchini

½ 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

½ packet

panko breadcrumbs

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

1 sachet

garlic & herb seasoning

Not included in your delivery

olive oil

Nutritional Values

per serving

Calories3920 kcal

Fat45.2 g

of which saturates8.9 g

Carbohydrate97.8 g

of which sugars12.4 g

Protein28.1 g

Sodium1150 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

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 ‘al dente’, 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!