No Fuss Bacon & Pesto Orecchiette
with Baby Leaves & Parmesan Cheese
- Cashew
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
Presenting a few of our favourite things: rich tomato sauce, bacon, Parmesan cheese and basil pesto. All of those deep flavours meld together wonderfully when tossed through al dente orecchiette. This'll be bumped up to a champion household dinner in no time! *We’ve replaced the fusilli in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 sachet
Herb & Mushroom Seasoning
1 packet
Basil Pesto
(Contains: Cashew, Milk; )
1 tin
Tinned Cherry Tomatoes
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 packet
Garlic Paste
100 g
Diced Bacon
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Leek
1 packet
Parsley
1
Baby Broccoli
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook orecchiette uncovered, over high heat, until ‘al dente’, 8 minutes. • Reserve some of the pasta water (1/2 cup for 2 people / 1 cup for 4 people), drain and return to saucepan. 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 medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 2-3 minutes. • Add garlic paste and herb & mushroom seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium. Add tinned cherry tomatoes, chicken-style stock powder and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Cook until reduced slightly, 3-4 minutes.
• Stir through cooked orecchiette, plant-based basil pesto, baby leaves, the butter and brown sugar. Remove from heat and season with salt and pepper. TIP: If the sauce looks dry, stir through a splash of reserved pasta water.
• Divide bacon and pesto orecchiette between bowls. • Top with grated Parmesan cheese (see ingredients) to serve. Enjoy!
