Pesto Bacon, Beef & Pork Fasta Pasta

Name: Pesto Bacon, Beef & Pork Fasta Pasta with Leek & Lemon
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Orecchiette; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 Celery; 250 g Beef & Pork Mince; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 100 g Diced Bacon; 1 drizzle olive oil

with Leek & Lemon

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Calories

1360 kcal

Protein

52.1g protein

Total

15 minutes

Difficulty

Easy

Kid Friendly

Allergens:

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

It’s pesto and beef and pork in a creamy sauce. This already sounds like an amazing and tasty time but if you want to go the extra mile, add the leek and a zap of lemon to the pasta for flavour and smiles. *We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*

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

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Orecchiette

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

1 packet

Leek

1 packet

Plant-Based Basil Pesto

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

Celery

250 g

Beef & Pork Mince

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Lemon

100 g

Diced Bacon

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Calories1360 kcal

Energy (kJ)5690 kJ

Fat92.3 g

of which saturates43.8 g

Carbohydrate77.5 g

of which sugars12.2 g

Dietary Fibre5.5 g

Protein52.1 g

Sodium1570 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

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Add fusilli to the boiling water and cook, over high heat, until “al dente”, 12 minutes. Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.

Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• Meanwhile, finely chop celery.
• Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince, diced bacon and celery, breaking it up with a spoon, until just browned, 6-7 minutes. Season with salt and pepper.

• Add sliced leek and cook, stirring, until softened, 4-5 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder, plant-based basil pesto, cooked fusilli, a generous squeeze of lemon juice and reserved pasta water. Stir to combine and cook until
sauce has slightly thickened, 1-2 minutes. Season to taste.