Pesto Bacon & Asparagus Speedy Spaghetti
with Cherry Tomatoes & Parmesan Cheese
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
- 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.
- 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!
- Divide creamy pesto bacon and asparagus spaghetti between bowls.
- Garnish with Parmesan cheese and a pinch of chilli flakes (if using).
- Tear over parsley and serve with any remaining lemon wedges. Enjoy!
