HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Prosciutto & Basil Pesto Penne
Creamy Prosciutto & Basil Pesto Penne

Creamy Prosciutto & Basil Pesto Penne

with Apple Salad & Parmesan

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

Allergens:GlutenMilkTree Nuts

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 bag

baby spinach leaves

3 clove


1 packet


(ContainsGlutenMay be presentSoy, Egg)

1 packet


½ bottle



1 sachet

chicken-style stock powder

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

salad leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

20 g



1 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4096 kJ
Fat56.6 g
of which saturates27.4 g
Carbohydrate81.4 g
of which sugars11.3 g
Protein33.1 g
Sodium1703 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of salted water to the boil. Thinly slice the apple. Roughly chop the baby spinach leaves. Finely chop the garlic.


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.


Roughly chop the prosciutto. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the prosciutto, tossing, until golden, 2-3 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, 2-3 minutes.


Remove the pan from the heat, then stir through the baby spinach, basil pesto and cooked penne. Season to taste and set aside.


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.


Divide the creamy bacon and pesto penne between bowls. Top with the grated Parmesan cheese and serve with the apple salad.