Creamy Pesto, Double 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.
Ingredients: Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Rigatoni pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Thaw-friendly corn (corn, modified vinegar) • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Shallot • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Rigatoni
(Contains: Wheat)
200 g
Bacon Strips
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
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
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat.
- Meanwhile, core, then cut pepper into 1/2-inch pieces.
- Peel, then thinly slice shallot.
- Cut bacon into 1-inch pieces.
- Heat a large non-stick pan over medium-high.
- When hot, add bacon to the dry pan. Cook for 7-9 min, stirring occasionally, until crispy.**
- 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.
- Reheat the pan with reserved bacon fat over medium-high.
- When hot, add corn. Cook for 2-3 min, stirring occasionally, until softened.
- Add peppers and shallots. Cook for 3-4 min, stirring occasionally, until softened. Season with salt and pepper.
- Sprinkle Cream Sauce Spice Blend over top. Cook for 1 min, stirring constantly, until veggies are coated.
- To the pan with veggies, add pesto and reserved pasta water. Cook for 2-3 min, stirring occasionally, until slightly thickened.
- To the pot with rigatoni, add veggie mixture, cream, half the bacon and half the Parmesan. Stir to combine.
- Season with salt and pepper, if you like.
- Divide rigatoni between bowls.
- Sprinkle remaining Parmesan and remaining bacon over top.
If you've opted for double bacon, cook in the same way the recipe instructs you to cook the regular portion of bacon. Remove half of the fat from pan and save for another use, if desired.
