Bacon & Truffle Cream Cheese Orecchiette
with Lemony Pear & Rocket Salad0.0(0)
Calories
:
1000 kcalProtein
:
33g proteinTotal
:
15 minutesDifficulty
:
EasyAllergens:
- Gluten
- Wheat
- Milk
- May contain traces of allergens
- Soy
- Gluten
- Eggs
- Cashew
- Sesame
- Almond
- Fish
- Milk
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 packet
Orecchiette
(Contains: Gluten, Wheat, May contain traces of allergens, Soy; )
1
Pear
2
Garlic
1
Lemon
100 g
Diced Bacon
½ packet
Cream Cheese
(Contains: Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Rocket leaves
1 packet
Truffle Oil
(Contains: May contain traces of allergens, Soy, Gluten, Eggs, Cashew, Sesame, Almond, Fish, Milk, Wheat; )
1 packet
Leek
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Calories1000 kcal
Energy (kJ)4200 kJ
Fat60.1 g
of which saturates25.7 g
Carbohydrate77.7 g
of which sugars14.2 g
Dietary Fibre8.4 g
Protein33 g
Sodium1350 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.
Utensils
•Stor kastrull
Cooking Steps
1
- Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a generous pinch of salt.
- Cook orecchiette in boiling water until ‘al dente’, 11 minutes.
- Reserve pasta water (1 cup for 2 people / 2 cups for 4 people). Drain orecchiette, then return to saucepan.
2
- Meanwhile, thinly slice pear into wedges.
- Finely chop garlic. Slice lemon into wedges.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Add diced bacon and sliced leek and cook, breaking up with a spoon, until golden, 6-7 minutes.
- Add garlic and cook until fragrant, 1 minute.
4
- Add cream cheese (1/2 packet for 2P / 1 packet for 4P) and the reserved pasta water, stirring until combined, 2-3 minutes.
- Remove pan from heat and stir through cooked orecchiette, half the grated Parmesan cheese and a good squeeze of lemon until combined. Season to taste.
TIP: Add a splash of water if the pasta looks dry!
5
- In a medium bowl, combine pear, rocket leaves, a good squeeze of lemon juice and a drizzle of olive oil. Season.
6
- Divide bacon and cream cheese orecchiette between bowls.
- Drizzle with some truffle oil.
- Top with lemony pear and rocket salad and garnish with remaining Parmesan cheese. Serve with any remaining lemon wedges. Enjoy!
