Pesto, Bacon & Zucchini Farfalle
with Fetta & 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
Zucchini
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
fetta cheese
(Contains: Milk; )
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. Chop the bacon into 1cm pieces. Peel the zucchini into ribbons using a vegetable peeler. Finely chop the garlic (or use a garlic press). Zest the lemon until you have 1 tsp for 2 people / 2 tsp for 4 people and then slice into wedges.
Add the farfalle to the boiling water and cook for 9 minutes, or until ‘al dente’. Drain, reserving some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people).
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes or until golden. Transfer to a small bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the bacon and cook for 4-5 minutes, or until browned. Add the onion and cook, stirring, for 3-4 minutes, or until softened. Add the zucchini, garlic and lemon zest and cook for 2 minutes or until softened and fragrant. Add the baby spinach leaves and stir through until slightly wilted.
Add the cooked farfalle and traditional pesto and stir to combine. TIP: Add a splash of pasta water to loosen the mixture if you like!
Divide the pesto, bacon and zucchini ribbon farfalle between bowls. Crumble over the fetta and scatter over the pine nuts. Squeeze over lemon juice to taste.
