with cheese and cherry tomatoes
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Garlic
1 unit(s)
Green Pesto
30 grams
Grated Italian Style Hard Cheese
1 unit(s)
Cherry Tomatoes
125 grams
Dried Rigatoni
180 grams
Irish Bacon
130 grams
Creme Fraiche
110 grams
Diced Irish Chicken Breast
260 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve the tomatoes.
- Slice the bacon into 2cm cubes. IMPORTANT: Wash hands and equipment after handling raw meat.
- Place a large pan over medium-high heat with a drizzle of oil.
- Fry the chicken until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the bacon and fry until crispy, 3-4 mins. Cook lardons throughly.
- Add the tomatoes and garlic. Cook until softened, 4-5 mins. Stir the pesto and creme fraiche into the pan.
- Add the pasta and stir to coat in the sauce. Remove the pan from heat and season to taste with salt and pepper.
- Divide the pesto bacon pasta between your plates.
- Garnish with a sprinkling of cheese.
3744
kJ
Energy (kJ)
895
kcal
Energy (kcal)
41.2
g
Fat
16.9
g
of which saturates
71.1
g
Carbohydrate
6.2
g
of which sugars
4.2
g
Dietary Fiber
58.8
g
Protein
0
mg
Cholesterol
2.72
g
Salt
