topBanner
Speedy Pesto, Bacon & Courgette Farfalle

Speedy Pesto, Bacon & Courgette Farfalle

with Garlic Pangrattato & Pine Nuts

Popular
Read more

This fresh, green farfalle is the perfect combination of tasty and light. Add a bit of gusto with crispy bacon and a crunchy garlic pangrattato on top and it'll leave you feeling satisfied on every level.

Tags:Quick
Allergens:GlutenTree NutsMilk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

1 packet

courgette

2 clove

garlic

½ clove

lemon

1 packet

farfalle

(ContainsGlutenMay be presentEgg, Soy)

½ packet

panko breadcrumbs

(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)

1 packet

pine nuts

(ContainsTree NutsMay be presentSoy, Peanuts, Milk, Sesame, Gluten)

1 packet

diced bacon

1 sachet

garlic & herb seasoning

1 pinch

chilli flakes

1 bag

baby spinach leaves

1 packet

basil pesto

(ContainsTree Nuts, Milk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)4467 kJ
Fat57.9 g
of which saturates14.6 g
Carbohydrate91.5 g
of which sugars10.1 g
Dietary Fibre0 g
Protein41 g
Cholesterol0 mg
Sodium1677 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Bring a large saucepan of salted water to the boil. Thinly slice the brown onion. Grate the courgette (unpeeled). Finely chop the garlic. Zest the lemon to get a pinch, then slice into wedges.

2

Cook the farfalle in the boiling water until 'al dente', 9 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain the farfalle. Return the farfalle to the saucepan and drizzle with olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

3

While the farfalle is cooking, heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Cook the panko breadcrumbs (see ingredients) and pine nuts, stirring, until golden, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season to taste, then transfer to a bowl.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the diced bacon, tossing occasionally, until browned, 4-5 minutes. Add the onion and courgette and cook, stirring, until softened, 3-4 minutes. Add the lemon zest, garlic & herb seasoning, remaining garlic and a pinch of chilli flakes (if using) and cook until fragrant, 2 minutes.

5

Add the baby spinach leaves, cooked farfalle and basil pesto to the frying pan and toss to combine. Add a splash of reserved pasta water and a generous squeeze of lemon juice. TIP: Seasoning is key in this dish, so taste and season with more salt, pepper or lemon juice if you prefer!

6

Divide the pesto, bacon and courgette farfalle between bowls. Top with the garlic pangrattato.