topBanner
Creamy Bacon & Basil Pesto Penne

Creamy Bacon & Basil Pesto Penne

with Apple Salad & Parmesan

Read more

The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon and sharp Parmesan. With oh-so-many textures and well-loved flavours, this dish is sure to please the whole table!

Allergens:GlutenTree NutsMilk

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

apple

1 bag

baby spinach leaves

3 clove

garlic

1 packet

penne

(ContainsGlutenMay be presentEgg, Soy)

1 packet

flaked almonds

(ContainsTree NutsMay be presentSoy, Gluten, Peanuts, Sesame, Milk)

1 packet

diced bacon

½ bottle

longlife cream

(ContainsMilk)

1 sachet

chicken-style stock powder

1 packet

basil pesto

(ContainsTree Nuts, Milk)

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)5339 kJ
Fat88.9 g
of which saturates45.2 g
Carbohydrate85 g
of which sugars14.3 g
Protein31.9 g
Sodium1242 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a medium saucepan of salted water to the boil. Thinly slice the apple. Roughly chop the baby spinach leaves. Finely chop the garlic.

2

Cook the penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return the pasta to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl and set aside.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon until golden, 4-5 minutes. Add the garlic and butter and cook until fragrant, 1-2 minutes. Add the longlife cream (see ingredients), chicken-style stock powder and reserved pasta water. Season with pepper and cook until slightly reduced, 2-4 minutes. Remove from the heat and stir through the baby spinach, basil pesto and cooked penne. Season to taste.

5

In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and apple, then toss to combine.

6

Divide the creamy bacon and pesto penne between bowls and top with the grated Parmesan cheese. Serve with the apple salad and garnish with the toasted almonds.