Creamy Tomato & Double Bacon Orecchiette
with Parmesan Cheese & Cucumber Salad
- Almond
- Milk
- Wheat
- Gluten
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Orecchiette (meaning ‘little ears’ in Italian) is the perfect pasta shape for cradling this creamy bacon sauce. With a fresh apple salad to cut through the richness and a sprinkling of roasted almonds for some crunch, your favourite pasta and salad combo is back and better than ever!
Ingredients
1 packet
Roasted Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Baby Spinach Leaves
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
2
Garlic
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1
Brown Onion
1 sachet
Garlic & Herb Seasoning
180 g
Diced Bacon
1 packet
Tomato Paste
1 packet
Balsamic Vinaigrette Dressing
1
Cucumber
Utensils
Cooking Steps
• Boil the kettle. Fill a medium saucepan with boiling water and place over high heat. To pan, add a pinch of salt. • Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, finely chop garlic and brown onion (see ingredients). Thinly slice apple into wedges.
• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and onion, breaking up bacon with a spoon, in batches, until golden, 4-5 minutes. • Reduce heat to medium, add tomato paste, garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Stir in the vegetable stock pot, light cooking cream and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add cooked orecchiette and half the baby spinach leaves, gently stir to combine and cook until wilted slightly.
• In a medium bowl, combine apple, the remaining spinach, roasted almonds, balsamic vinaigrette dressing and a drizzle of olive oil. Season to taste. • Divide saucy tomato bacon orecchiette between bowls. Top with Parmesan cheese. • Serve with apple salad. Enjoy! Little cooks: Take the lead by tossing the salad!
