Linguine and Bacon in Blush Sauce
with Baby Tomatoes, Corn and Crispy Shallots
The swirl of rosy colour in this luscious, blushing linguine dish comes from sweet baby tomatoes. The sauce is boosted even more with bacon and corn and a sprinkle of crispy shallots. You'll be licking the plate clean!
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
Linguine
(Contains: Wheat)
113 g
Baby Tomatoes
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
113 mL
Cream
(Contains: Milk)
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
113 g
Corn Kernels
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Not included in your delivery
0.13 tsp
Pepper*
0.13 tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Add linguine to the boiling water. Cook, stirring occasionally, until tender, 10-12 min.
- Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
- Meanwhile, line a plate with paper towels.
- Cut bacon crosswise into 1/2-inch strips. (TIP: Use kitchen shears to cut bacon with ease!)
- Heat a large non-stick pan over medium-high heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
- Remove from heat. Using a slotted spoon, transfer bacon to the paper towel-lined plate. Set aside.
- Reserve bacon fat in the pan. (NOTE: You will use the pan again in step 4.)
- Meanwhile, drain corn.
- Halve tomatoes.
- Heat the pan with bacon fat (from step 2) over medium.
- When hot, add tomatoes and corn. Season with salt and pepper.
- Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
- Add garlic puree and Cream Sauce Spice Blend to the pan with veggies. Cook, stirring often, until veggies are coated, 30 sec.
- Add cream and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high.
- Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Add spinach, sauce, half the bacon, half the Parmesan and 1 tbsp (2 tbsp) butter to the pot with linguine. Season with salt and pepper. Stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
- Divide linguine between bowls.
- Sprinkle crispy shallots, remaining bacon and remaining Parmesan over top.
