Rich Double Bacon & Pesto Orecchiette
with Green Beans & Baby Leaves
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 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Eggs, Soy)
200 g
Diced Bacon
1 packet
Green beans
1 packet
baby leaves
1 packet
Cream
(Contains: Milk; )
1 packet
Plant-Based Basil Pesto
(Contains: Cashew; May be present: Eggs, Soy, Wheat, Gluten, Milk, Sesame, Fish)
Nutrition Values
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette, then return to saucepan.
• Meanwhile, trim and halve green beans. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add diced bacon and green beans, and cook, breaking up with a spoon, until golden, 6-7 minutes (cook in batches if your pan is getting crowded).
• Reduce heat to medium, add longlife cream (see ingredients), baby spinach leaves, the reserved pasta water and the salt, and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add the orecchiette and plant-based basil pesto, and stir to combine.
• Divide creamy bacon and basil pesto orecchiette between bowls. Enjoy!
• If you've added a fancify bundle, slice lemon into wedges. Squeeze over lemon juice. Sprinkle over grated parmesan cheese and tear over parsley. Serve with remaining lemon wedges.
