Red Pesto & Bacon Penne with Fetta & Pine Nuts

Name: Red Pesto & Bacon Penne with Fetta & Pine Nuts with Fetta & Pine Nuts
Yield: 2
Cuisine: Italian
Ingredients: Bacon; 1 packet Penne; 1 packet Red Pesto; 1 packet Pine Nuts; 1 sachet Chilli Flakes; 1 packet baby leaves; 1 Broccoli; 1 Garlic; 1 Lemon; packet Feta Cheese; 1 packet Goat Cheese

with Fetta & Pine Nuts

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Allergens:

Gluten

•Wheat

•Tree nuts

The quantities provided above are averages only.

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

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

Bacon

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy, Eggs. )

1 packet

Red Pesto

1 packet

Pine Nuts

(Contains: Tree nuts; May be present: Soy, Gluten, Milk, Tree nuts, Sesame. )

1 sachet

Chilli Flakes

1 packet

baby leaves

Broccoli

Garlic

Lemon

packet

Feta Cheese

1 packet

Goat Cheese

Nutrition Values

Calories390 kcal

Energy (kJ)1630 kJ

Fat2.4 g

of which saturates0.5 g

Carbohydrate65.5 g

of which sugars4 g

Dietary Fibre10.7 g

Protein18.6 g

Sodium87 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Bring a large saucepan of salted water to the boil. Chop the bacon into 1cm pieces. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press). Peel the zucchini into ribbons using a vegetable peeler. Zest the lemon until you have 1 tsp for 2 people / 2 tsp for 4 people, then halve.

Add the penne to the boiling water and cook until ‘al dente’, 10 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 bacon and cook until browned, 6-7 minutes. Add the onion and cook, stirring, until softened, 4-5 minutes. Add the zucchini, garlic and lemon zest and cook until softened and fragrant, 2 minutes.

Add the baby spinach leaves and stir through until slightly wilted. Add the cooked penne and red 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 red pesto, bacon and zucchini penne between bowls. Crumble over the fetta and scatter over the pine nuts and a pinch of chilli flakes (if using).