Creamy Pesto Bacon and Cheese Rigatoni
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Creamy Pesto Bacon and Cheese Rigatoni

Creamy Pesto Bacon and Cheese Rigatoni

with Veggies

This pasta dish brings summer vibes with creamy basil pesto, corn and Parmesan. A little sprinkle of bacon at the end ties the whole dish together!

Tags:
Family Friendly
Quick
Low CO2
Allergens:
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Wheat)

100 g

Bacon Strips

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 unit(s)

Shallot

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

56 mL

Cream

(Contains Milk)

1 unit(s)

Sweet Bell Pepper

113 g

Corn Kernels

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories870 kcal
Fat45 g
Saturated Fat17 g
Carbohydrate93 g
Sugar12 g
Dietary Fiber8 g
Protein25 g
Cholesterol75 mg
Sodium1150 mg
Trans Fat0.4 g
Potassium900 mg
Calcium175 mg
Iron4 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.

Utensils

Colander
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Slotted Spoon

Instructions

Cook rigatoni
1
  • Add 10 cups hot water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/2 cup (1 cup) pasta water.
  • Drain and return rigatoni to the same pot, off heat.
Prep
2
  • Meanwhile, core, then cut pepper into 1/2-inch pieces.
  • Peel, then thinly slice shallot.
Cook bacon
3
  • Cut bacon into 1-inch pieces.
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 7-9 min.**
  • Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
  • Carefully discard all but 1 tbsp (2 tbsp) bacon fat from the pan.
Cook veggies
4
  • Reheat the pan with reserved bacon fat over medium-high.
  • When the pan is hot, add corn. Cook, stirring occasionally, until softened, 2-3 min.
  • Add peppers and shallots. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
  • Sprinkle Cream Sauce Spice Blend over top. Cook, stirring constantly, until veggies are coated, 1 min.
Finish pasta
5
  • Add pesto and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 2-3 min.
  • Add veggie mixture, cream, half the bacon and half the Parmesan to the pot with rigatoni. Stir to combine.
  • Season with salt and pepper, to taste.
Finish and serve
6
  • Divide rigatoni between bowls.
  • Sprinkle remaining Parmesan and remaining bacon over top.
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