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Creamy Bacon and Pesto Spaghetti

Creamy Bacon and Pesto Spaghetti

with Green Peas and Parsley Breadcrumbs
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
1150 kcal
Protein
: 
29g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Milk
  • Anchovies
  • Egg
  • Mustard
  • Wheat
  • Gluten
  • May contain traces of allergens
  • Egg
  • Milk
  • Mustard
  • Tree nuts
  • Peanuts
  • Sesame
  • Soy
  • Sulphites
  • Crustaceans
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

100 g

Bacon Strips

170 g

Spaghetti

(Contains: Wheat)

56 g

Green Peas

56 g

Arugula and Spinach Mix

7 g

Parsley

⅓ cup

Panko Breadcrumbs

(Contains: Wheat May be present: Wheat, Gluten)

28 g

Seed Blend

(May be present: Gluten, Egg, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

2 unit(s)

Cream Cheese

(Contains: Milk)

113 mL

Cream

(Contains: Milk)

¼ cup

Basil Pesto

(Contains: Milk May be present: Soy, Sulphites)

2 tbsp

Caesar Dressing

(Contains: Milk, Anchovies, Egg, Mustard May be present: Wheat, Gluten, Sesame, Soy, Sulphites, Crustaceans)

4 g

Garlic Salt

(May be present: Wheat, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Triticale)

Calories1150 kcal
Fat73 g
Saturated Fat29 g
Carbohydrate97 g
Sugar16 g
Dietary Fiber8 g
Protein29 g
Cholesterol130 mg
Sodium1470 mg
Trans Fat1 g
Potassium650 mg
Calcium175 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Non-Stick Pan
•Tongs
•Colander
•Large Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Large Bowl

Cooking Steps

1
  • Heat a large non-stick pan over medium heat.
  • When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.**
  • Remove from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
  • Carefully drain and discard all but 1 tbsp (2 tbsp) fat.
2
  • Meanwhile, add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water, then drain and return spaghetti to the same pot, off heat.
3
  • Meanwhile, reheat the pan with reserved fat over medium.
  • While the pan heats, finely chop parsley.
  • When the pan is hot, add breadcrumbs. Cook, stirring often, until the breadcrumbs are golden-brown, 3-4 min. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt.
  • Remove from heat, then combine the breadcrumbs and parsley in a small bowl.
  • Carefully wipe the pan clean.
4
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then peas. Cook, stirring occasionally, until tender, 4-5 min.
  • Add cream, cream cheese, pesto and half the reserved pasta water. Season with pepper and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring often, until sauce thickens, 1 min.
  • Add sauce to the pot with spaghetti, then toss to coat. (TIP: For a lighter sauce consistency, add more reserved pasta water, 1-2 tbsp at a time, if desired.)
5
  • Meanwhile, add arugula-spinach mix, seed blend and Italian dressing to a large bowl, then toss to coat.
6
  • Divide pasta between bowls. Crumble bacon over top.
  • Sprinkle with breadcrumb-parsley mixture.
  • Serve salad alongside.
Meal right image

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