Speedy Creamy Bacon, Parmesan & Green Bean Penne
with Garden Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- Milk
- May contain traces of allergens
We love creamy pastas, and we also love tomatoey pastas. What’s a person to do? Why it’s simple – combine the two of course! We did for this dish and we haven’t looked back since.
Ingredients
¾ packet
penne
(Contains: Gluten, Wheat; May be present: Eggs, Soy, Milk.)
1 packet
bacon
3 clove
garlic
1 bunch
oregano
1 bag
baby spinach leaves
1 block
Parmesan cheese
(Contains: Milk;)
1 unit
brown onion
1 packet
green beans
1 unit
cucumber
1 unit
roma tomato
1 cube
chicken stock
1 tin
diced tomatoes
1 tub
cooking cream
(Contains: Milk;)
Not included in your delivery
tsp
olive oil
½ tsp
salt
½ tsp
black pepper
2 tsp
white wine vinegar
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Chop the bacon into 1 cm pieces. Finely slice the brown onion. Peel and finely chop the garlic. Trim the ends of the green beans and chop into 1 cm pieces. TIP: If you have fussy little ones, chop the green beans very finely! Pick the oregano leaves. Dice the cucumber. Dice the Roma tomato. Use a vegetable peeler to shave the Parmesan cheese into short strips.
Add the penne (4/5 packet) to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. TIP: Stir the pasta regularly to ensure it doesn’t stick. Note: Be sure to add the correct amount of pasta so your dish is perfectly balanced, just the way we planned it! Drain and return to the saucepan. Drizzle with olive oil to prevent it from sticking.
While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Once hot, add the bacon, onion, garlic and green beans and cook for 5 minutes, stirring, or until the onion is soft. Crumble in the chicken stock cube, add the diced tomatoes and oregano and bring the mixture to a simmer. TIP: Mash the bigger tomato chunks with a wooden spoon to break them up. Cook for a further 8-10 minutes, or until thickened.
Add the cooking cream and 1/2 of the baby spinach leaves to the pan with the bacon and stir until the spinach has slightly wilted. Add the pasta, salt (use suggested amount) and black pepper (use suggested amount) and stir until combined. TIP: Taste the pasta and add a pinch more salt and pepper if you think it needs it.
In a medium bowl, combine the cucumber, Roma tomato and the remaining baby spinach leaves. Add the white wine vinegar and 1 tbs of olive oil and toss to coat
Divide the creamy bacon, parmesan and green bean penne between bowls and sprinkle over the Parmesan cheese. Serve with the garden salad on the side.
