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

Creamy Prosciutto & Basil Pesto Penne

with Apple Salad & Parmesan

Customise
Read more

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
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 presentSoy, Egg)

1 packet

prosciutto

½ bottle

cream

(ContainsMilk)

1 sachet

chicken-style stock powder

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

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)4096 kJ
Fat56.6 g
of which saturates27.4 g
Carbohydrate81.4 g
of which sugars11.3 g
Protein33.1 g
Sodium1703 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick 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

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.

4

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

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. Top with the grated Parmesan cheese and serve with the apple salad.