Farfalle – there are so many delights in cooking with this fun bow-tie pasta. And the most delightful part about tonight's dish, you ask? The fact that this mouth-watering and creamy sensation is ready in 15 minutes! It can't get any better than this.
Always refer to the product label for the most accurate ingredient and allergen information.
farfalle pasta(ContainsGlutenMay be presentEgg, Soy)
rustic herb spice blend
mixed salad leaves
vegetable stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Boil a kettle of water. Roughly chop the tomato. Grate the carrot. Pour the boiling water into a large saucepan over a high heat. Add a pinch of salt and bring to boil. Cook the farfalle in the boiling water until 'al dente', 10 minutes. Drain. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
When the pasta has 5 minutes cook time remaining, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the diced bacon, breaking it up with a spoon, until browned, 3-4 minutes. Add the garlic paste and rustic herb spice blend and cook until fragrant, 1 minute. Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl, then season. Add the mixed salad leaves, tomato and carrot to the dressing and toss to coat. Set aside.
Add the longlife cream (see ingredients) and vegetable stock powder to the frying pan and cook, stirring, 30 seconds. Add the cooked farfalle, some water (1/4 cup for 2 people / 1/2 cup for 4 people), the grated Parmesan cheese and baby spinach leaves and cook, tossing, until just wilted, 1-2 minutes. Season to taste.
Divide the creamy bacon and garlic farfalle between bowls. Tear over the parsley leaves. Serve with the mixed salad.