Pesto Bacon & Asparagus Speedy Spaghetti

Name: Pesto Bacon & Asparagus Speedy Spaghetti with Cherry Tomatoes & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Asparagus; 1 packet Baby Spinach Leaves; 1 packet Basil Pesto; 1 sachet Chilli Flakes; 90 g Diced Bacon; 1 packet Garlic Paste; 1 Lemon; 1 packet Light Cooking Cream; 1 packet Parmesan Cheese; 1 packet Parsley; 1 packet Snacking Tomatoes; 1 packet Spaghetti; 1 drizzle olive oil

with Cherry Tomatoes & Parmesan Cheese

Get up to $230 off

Al dente spaghetti meets crispy bacon, earthy asparagus and blistered cherry tomatoes in the pasta bowl of your dreams. Some special garnishes of chilli flakes, Parmesan cheese and parsley are all thats left to ensure you're swept away to pasta heaven!

Allergens:

Milk

•Cashew

•Wheat

•Gluten

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 Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Asparagus

1 packet

Baby Spinach Leaves

1 packet

Basil Pesto

(Contains: Milk, Cashew;)

1 sachet

Chilli Flakes

90 g

Diced Bacon

(May be present: Soy, Milk.)

1 packet

Garlic Paste

1

Lemon

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Parsley

1 packet

Snacking Tomatoes

1 packet

Spaghetti

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

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories929 kcal

Energy (kJ)3890 kJ

Fat54.1 g

of which saturates21.7 g

Carbohydrate75.1 g

of which sugars9.6 g

Dietary Fibre8.5 g

Protein30.5 g

Sodium820 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Stor kastrull

•Large Frying Pan

Cooking Steps

1

Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
Add spaghetti to the boiling water and cook until ‘al dente’, 9 minutes.
Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
Drain spaghetti, then return to saucepan.

2

Meanwhile, thinly slice asparagus. Slice lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over medium-high heat.
Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes.

3

To frying pan, add asparagus and snacking tomatoes and cook until blistered and tender, 2-3 minutes.
Add garlic paste and cook until fragrant, 1 minute.
Stir in light cooking cream and the reserved pasta water and simmer until slightly reduced, 1-2 minutes.
Remove pan from heat and add cooked spaghetti, baby spinach leaves, basil pesto and a squeeze of lemon juice, tossing to combine. Season to taste.

TIP: Add a splash of water if the dish looks dry!

4