with Peas and Grated Hard Italian Style Cheese
This Creamy Bacon Pesto Pasta is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
Allergens
Utensils
Tags
Rigatoni Pasta
180
Garlic Clove
2
British Smoked Bacon Lardons
90
Vegetable Stock Paste
10
Creme Fraiche
150
Peas
120
Fresh Pesto
50
Grated Hard Italian Style Cheese
40
Water for the Sauce
75
a) Boil a full kettle. Pour the boiled water into a large saucepan with 1/2 tsp salt on high heat.
b) Add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
a) Once the bacon is cooked, drain any extra fat from the pan and pop back on the heat.
b) Add the garlic to the bacon and fry for 30 secs.
a) Stir the veg stock, creme fraiche and water for the sauce (see pantry for amount) into the pan. Cook until piping hot, 2-3 mins.
b) Add the cooked pasta to the sauce and stir to combine, then remove from the heat.
a) Stir the peas, pesto and two thirds of the hard Italian style cheese into your creamy pasta.
b) Toss to coat.
a) Share your creamy bacon pesto pasta between your bowls.
b) Sprinkle over the remaining cheese to finish.
Enjoy!
916
kcal
Energy (kcal)
3833
kJ
Energy (kJ)
51.4
g
Fat
24
g
of which saturates
80.1
g
Carbohydrate
9.6
g
of which sugars
32
g
Protein
3.22
g
Salt
