Creamy Bacon and Pesto Spaghetti
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Creamy Bacon and Pesto Spaghetti

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.

étiquettes:
Rapido
Allergènes:
Blé
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson5 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

100 g

Tranches de bacon

170 g

Spaghettis

(Contient Blé)

56 g

Petits pois

56 g

Mélange roquette et épinards

7 g

Persil

¼ tasse(s)

Chapelure panko

(Contient Blé)

28 g

Mélange de graines

(Peut contenir Soya, Noix, Arachides, Lait, Moutarde, Sésame, Sulfites, Blé, Oeuf)

1 pièce(s)

Fromage à la crème

(Contient Lait)

113 ml

Crème

(Contient Lait)

¼ tasse(s)

Pesto au basilic

(Contient Lait Peut contenir Sulfites, Noix, Soya)

2 cs

Vinaigrette italienne

(Contient Lait Peut contenir Poisson, Moutarde, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)

1 cc

Sel d'ail

(Peut contenir Blé, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites, Noix)

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Informations nutritionnelles

Énergie (kcal)1020 kcal
Graisses64 g
dont saturés26 g
Glucides87 g
dont sucres11 g
Fibres7 g
Protéines25 g
Cholestérol120 mg
Sel1380 mg
Gras Trans0.5 g
Potassium550 mg
Calcium175 mg
Fer4.5 mg

Ustensiles

Grande poêle antiadhésive
Pince de cuisine
Passoire
Grande casserole
Cuillères à mesurer
Verre doseur
Petit bol
Grand bol

Instructions

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.