Creamy Bacon and Pesto Spaghetti

Name: Creamy Bacon and Pesto Spaghetti with Green Peas and Parsley Breadcrumbs
Total time: 20 min
Yield: 2
Ingredients: 100 g Tranches de bacon; 170 g Spaghettis; 56 g Petits pois; 56 g Mélange roquette et épinards; 7 g Persil; ¼ tasse(s) Chapelure panko; 28 g Mélange de graines; 1 pièce(s) Fromage à la crème; 113 ml Crème; ¼ tasse(s) Pesto au basilic; 2 cs Vinaigrette italienne; 4 g Sel d'ail

with Green Peas and Parsley Breadcrumbs

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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:

Hvede

•Milk

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

DifficultéMoyen

Ingrédients

quantité par portion

100 g

Tranches de bacon

170 g

Spaghettis

56 g

Petits pois

56 g

Mélange roquette et épinards

7 g

Persil

¼ tasse(s)

Chapelure panko

28 g

Mélange de graines

1 pièce(s)

Fromage à la crème

113 ml

Crème

¼ tasse(s)

Pesto au basilic

2 cs

Vinaigrette italienne

4 g

Sel d'ail

Informations nutritionnelles

Énergie (kcal)1040 kcal

Graisses67 g

dont saturés26 g

Glucides87 g

dont sucres12 g

Fibres7 g

Protéines25 g

Cholestérol120 mg

Sel1340 mg

Gras Trans0.5 g

Potassium650 mg

Calcium150 mg

Fer5 mg

Ustensiles

•Grande poêle antiadhésive

•Pince de cuisine

•Passoire

•Grande casserole

•Cuillères à mesurer

•Verre doseur

•Petit bol

•Grand bol

Instructions

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.)