Creamy Pesto Bacon and Asparagus Orzo
with Cheese and Balsamic Drizzle
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Pesto Bacon and Asparagus Orzo in just 20-25 minutes for a delicious and speedy meal.
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
Orzo
(Contains Cereals containing gluten)
2 unit(s)
Garlic Clove
100 grams
Asparagus
150 grams
Double Cream
(Contains Milk)
15 grams
Vegetable Stock Paste
(Contains Celery)
100 grams
Baby Spinach
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
1 tsp
Sugar for the Sauce
75 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 1/2 tsp salt.
c) When boiling, add the orzo to the water and bring back to the boil. Cook until tender, 10 mins.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Trim the asparagus and cut into thirds.
a) 2 mins before the pasta has finished cooking, add the asparagus to the orzo and cook until tender, 1-2 mins.
b) Once cooked, drain the pasta and asparagus in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Stir in the garlic and fry until fragrant, 30 secs.
c) Stir the creme fraiche, veg stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan. Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
b) Stir through the pesto, cheese and butter (see pantry for amount) until the cheese and butter have melted.
c) Stir the cooked orzo and asparagus into the sauce until piping hot.
d) Season with salt and pepper. Add a splash of water if you feel it needs it.
a) Share the creamy pesto orzo between your serving bowls.
b) Drizzle over the balsamic glaze.
Enjoy!
