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.
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
farfalle(ContainsGlutenMay be presentEgg, Soy)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
pine nuts(ContainsTree NutsMay be presentSoy, Peanuts, Milk, Sesame, Gluten)
garlic & herb seasoning
baby spinach leaves
basil pesto(ContainsTree Nuts, Milk)
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.
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.
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.
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.
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!
Divide the pesto, bacon and courgette farfalle between bowls. Top with the garlic pangrattato.