Creamy Bacon and Mustard Penne
with Pear and Blue Cheese Salad
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Bacon and Mustard Penne in just 20 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Garlic Clove
1 unit(s)
Pear
40 grams
Wild Rocket
180 grams
Penne Pasta
(Contains Cereals containing gluten)
60 grams
British Smoked Bacon Lardons
10 grams
Chicken Stock Paste
17 grams
Wholegrain Mustard
(Contains Mustard)
150 grams
Creme Fraiche
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
30 grams
Crumbled Blue Cheese
(Contains Milk)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Peel and grate the garlic (or use a garlic press).
c) Quarter the pear lengthways and remove the core (no need to peel). Thinly slice each quarter widthways, then put into a large bowl. Add the rocket leaves and set aside.
a) When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back into the pan.
c) Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the bacon lardons and stir-fry until golden, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw meat.
c) Add the garlic and cook, stirring, for 1 min.
d) Stir in the water for the sauce (see pantry for amount), chicken stock paste and half the wholegrain mustard, then bring to the boil.
a) When the sauce is boiling, add the creme fraiche and half the hard Italian style cheese. Stir to melt the cheese, then simmer for 1-2 mins.
b) Once smooth, stir the cooked pasta through the sauce and cook until piping hot, 1-2 mins. IMPORTANT: Cook bacon thoroughly.
c) Taste and season with salt and pepper.
a) Meanwhile, in a small bowl, combine the sugar for the dressing (see pantry for amount), cider vinegar and remaining mustard.
b) Mix in the olive oil for the dressing (see pantry for amount) and season with salt and pepper.
c) Pour the dressing into the bowl of rocket, then add the blue cheese. Combine, then set aside.
a) Share the creamy penne between your bowls and top with the remaining hard Italian style cheese.
b) Serve the salad alongside.
Enjoy!
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