Pesto, Bacon & Courgette Farfalle
with Feta & Pine Nuts
This fresh, green farfalle is the perfect combination of tasty and light. It’s just the thing to leave you satisfied but not overfull.
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
bacon
1 unit
lemon
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)
Not included in your delivery
olive oil
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Finely slice the brown onion. Dice the bacon into 1 cm pieces. Peel the courgette into ribbons using a vegetable peeler. Peel and crush the garlic. Zest the lemon until you have 1 tsp for 2 people/2 tsp for 4 people and then slice into wedges.
Add the farfalle pasta (use suggested amount) to the saucepan of boiling water and cook for 10 minutes, stirring regularly, until 'al dente'. TIP: Stirring the pasta regularly will ensure it doesn’t stick. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Drain and return the pasta to the saucepan. Drizzle with olive oil to prevent the pasta from sticking.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 2-3 minutes, or until golden. Remove from the pan and set aside in a small bowl.
Return the frying pan to a medium-high heat and add a drizzle of olive oil. Add the brown onion and the bacon and cook for 4-5 minutes, or until the bacon has browned slightly and the onion has softened. Add the courgette, garlic and baby spinach leaves and cook for 2-3 minutes, or until the spinach has wilted.
Add the pesto, the pine nuts and the farfalle pasta to the pan with the bacon and mix to combine. Gradually add the lemon zest, tasting as you go. TIP: Use as much or as little lemon zest as you like depending on your taste preference. Season to taste with a pinch of salt and pepper.
Divide the pesto, bacon and courgette ribbon farfalle between bowls and crumble over the feta. Squeeze over the juice from a lemon wedge to taste.
