Creamy Double Bacon Pesto Spaghetti
with Peas and Grated Hard Italian Style Cheese
The quantities provided above are averages only.
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
180 grams
Spaghetti
(Contains Cereals containing gluten)
120 grams
British Smoked Bacon Lardons
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle. Pour it into a saucepan with 0.5 tsp salt on high heat.
- Boil the spaghetti, 8 mins.
- Once cooked, drain and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
- Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat.
- Fry the bacon, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook bacon thoroughly.
- Next, drain any excess fat from the pan. Pop back on medium-high heat (no need to clean).
- Stir in the veg stock paste, creme fraiche and water (see pantry). Simmer, 2-3 mins.
- Stir the cooked pasta to the sauce. Mix to combine.
- Remove from the heat.
- Stir the peas, pesto and two thirds of the hard Italian style cheese into the pasta. Toss to coat.
- Share between your bowls.
- Sprinkle over the remaining cheese to finish.
Enjoy!
Step 2 MOD: If you’ve chosen to double up on bacon lardons, cook the recipe in the same way.
