Creamy Bacon and Pesto Spaghetti
with Green Peas and Parsley Breadcrumbs
Bacon and basil pesto are bestfriends in this playful twist on spaghetti. Umami rich bacon and herbaceous pesto are part of a decadent cream sauce that gets tossed into spaghetti with sweet green peas and garnished with a parsley and toasted panko topping.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Bacon Strips
170 g
Spaghetti
(Contains: Wheat)
56 g
Green Peas
56 g
Arugula and Spinach Mix
7 g
Parsley
¼ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Gluten)
28 g
Seed Blend
(May contain traces of: Sesame, Tree nuts, Milk, Wheat, Peanuts, Mustard, Gluten, Soy, Sulphites, Egg)
1 unit(s)
Cream Cheese
(Contains: Milk)
113 mL
Cream
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Sulphites, Tree nuts, Milk, Soy)
2 tbsp
Italian Dressing
(Contains: Milk May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)
4 g
Garlic Salt
(May contain traces of: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- 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.)
- Meanwhile, add arugula-spinach mix, seed blend and Italian dressing to a large bowl, then toss to coat.
- Divide pasta between bowls. Crumble bacon over top.
- Sprinkle with breadcrumb-parsley mixture.
- Serve salad alongside.
