Pesto & Bacon Farfalle
with Feta & Pine Nuts
This fresh, green farfalle is the perfect combination of tasty and light. It’ll leave you feeling satisfied on every level.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
courgette
1 packet
diced bacon
1 unit
onion
1 clove
garlic
1 packet
farfalle
(Contains: Gluten; May be present: Eggs, Soy)
1 bag
baby spinach leaves
1 tub
traditional pesto
(Contains: Milk, Tree Nuts; )
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Soy, Gluten, Peanuts, Sesame, Milk)
1 block
feta cheese
(Contains: Milk; May be present: Tree Nuts)
1 pinch
chilli flakes
½ unit
lemon
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Thinly slice the brown onion. Peel the courgette into ribbons using a vegetable peeler. Finely chop the garlic (or use a garlic press). Zest the lemon (see ingredients list) to get a generous pinch, then slice into wedges.
Add the farfalle to the boiling water and cook until ‘al dente’, 9 minutes. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Return the pasta to the saucepan.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the diced bacon and cook until browned, 4-5 minutes. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the courgette, garlic, lemon zest and a pinch of chilli flakes (if using) and cook until softened and fragrant, 2 minutes. Add the baby spinach leaves and stir through until slightly wilted.
Add the cooked farfalle and traditional pesto and toss to combine. Add a splash of pasta water to help the sauce coat the pasta. Add a generous squeeze of lemon juice. TIP: Seasoning is key in this dish, so taste and season with salt, pepper or lemon juice if you wish!
Divide the pesto and bacon farfalle between bowls. Crumble over the feta and sprinkle with the toasted pine nuts.
