Cheesy Rich Bacon & Pesto Orecchiette

Name: Cheesy Rich Bacon & Pesto Orecchiette with Green Beans & Baby Leaves
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Orecchiette; 100 g Diced Bacon; 1 packet Green beans; 1 packet Baby Leaves; 1 packet Cream; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese

with Green Beans & Baby Leaves

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Orecchiette, the ‘little ears’ of pasta, are perfectly shaped to scoop up sauces and capture flavour. That’s why they’re a perfect match for this creamy pesto number, with crispy bacon and tender green beans tossed through.

Allergens:

Gluten

•Wheat

•Milk

•Cashew

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Orecchiette

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

100 g

Diced Bacon

1 packet

Green beans

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Soy, Wheat, Gluten, Milk, Sesame, Fish, Eggs. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Nutrition Values

Calories1050 kcal

Energy (kJ)4410 kJ

Fat71.6 g

of which saturates37.9 g

Carbohydrate70.9 g

of which sugars8.4 g

Dietary Fibre4.4 g

Protein29.3 g

Sodium712 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette, then return to saucepan.

• Meanwhile, trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and green beans, and cook, breaking up with a spoon, until golden, 6-7 minutes.

• Reduce heat to medium, add longlife cream (see ingredients), baby spinach leaves, the reserved pasta water and the salt, and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add the orecchiette and plant-based basil pesto, and stir to combine.

• Divide creamy bacon and basil pesto orecchiette between bowls. Sprinkle with grated Parmesan cheese. Enjoy! • If you've added a fancify bundle, slice lemon into wedges. Squeeze over lemon juice. Sprinkle over grated Parmesan cheese and tear over parsley. Serve with remaining lemon wedges.