Bacon & Green Bean ‘Pesto’ Pasta

Name: Bacon & Green Bean ‘Pesto’ Pasta with Parmesan Cheese
Total time: 20m
Yield: 2
Ingredients: 1 packet Spaghetti; 1 packet Green beans; 100 g Diced Bacon; 1 packet Cream; 1 packet Plant-Based Basil Pesto; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil; ¼ tsp salt

with Parmesan Cheese

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Calories

1090 kcal

Protein

28.9g protein

Difficulty

Easy

Allergens:

Gluten
Wheat
Milk
Cashew
May contain traces of allergens
Soy
Wheat
Gluten
Milk
Sesame
Fish
Eggs

This simple yet delicious pasta dish goes from pan to plate in a flash. Strings of al dente spaghetti are tossed together in a creamy sauce, packed with smoky diced bacon and tender green beans. The addition of herby basil pesto brings the ultimate fresh flavour. Finish with a generous sprinkling of Parmesan cheese for the perfect comfort meal!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Spaghetti

(Contains: Gluten, May contain traces of allergens, Soy, Wheat; )

1 packet

Green beans

100 g

Diced Bacon

1 packet

Cream

(Contains: Milk; )

1 packet

Plant-Based Basil Pesto

(Contains: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs, May contain traces of allergens, Cashew; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

Nutrition Values

Energy (kJ)4560 kJ

Calories1090 kcal

Fat76.2 g

of which saturates38.6 g

Carbohydrate70.9 g

of which sugars8.4 g

Dietary Fibre4.1 g

Protein28.9 g

Sodium981 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

•Stor kastrull

•Large Frying Pan

Cooking Steps

PDF

• Boil the kettle.
• Half fill a large saucepan with boiling water and a pinch of salt.
• Add spaghetti to the boiling water and cook, over high heat, until ‘al dente',
9 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
• Drain spaghetti, then return to saucepan with a drizzle of olive oil.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Meanwhile, trim and thinly slice 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.

Little cooks: Help get the ingredients ready for the sauce!

• Reduce heat to medium, then add cream, the salt and reserved pasta
water and cook, stirring, until slightly thickened, 1-2 minutes.
• Remove pan from heat, then add cooked spaghetti and plant-based basil
pesto and toss to coat. Season to taste with salt and pepper.

TIP: Add a splash more water to your sauce if it's looking dry!
TIP: Toss the pasta and sauce in the saucepan if your frying pan isn't big enough.

• Divide bacon and green bean ‘pesto’ pasta between bowls.
• Sprinkle over grated Parmesan cheese to serve. Enjoy!

Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!
ELEVATE ME: If you've added extra ingredients to this recipe, slice lemon
into wedges. Sprinkle over chilli flakes. Tear over parsley and serve with
lemon wedges.