with Peas and Grated Hard Italian Style Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Bacon Pesto Spaghetti in just 15 minutes for a delicious and speedy meal.
Allergens
Utensils
Tags
Spaghetti
180 grams
British Smoked Bacon Lardons
60 grams
Vegetable Stock Paste
10 grams
Creme Fraiche
150 grams
Peas
120 grams
Fresh Pesto
32 grams
Grated Hard Italian Style Cheese
20 grams
Water for the Sauce
75 milliliter(s)
- Boil a full kettle. Pour it into a saucepan with 1/4 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, creme fraiche and water for the sauce (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!
3345
kJ
Energy (kJ)
800
kcal
Energy (kcal)
41.3
g
Fat
20.1
g
of which saturates
79.9
g
Carbohydrate
9.3
g
of which sugars
26.7
g
Protein
2.45
g
Salt
with Cavolo Nero and Italian Style Cheese
with Cavolo Nero and Italian Style Cheese
with Pre-Prepared Dauphinoise Potatoes and Tenderstem® Broccoli
with Mixed Beans and Cheese