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Pea and Bacon Penne

Pea and Bacon Penne

with Parmesan and Pine Nuts

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Crispy, smoky bacon adds a deliciously rich flavour to this pasta. We've also added sour cream for a creamy and tangy kick!

Allergens:Tree Nut/NoixWheat/BléMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

250 g

Bacon Strips

12 g

Garlic

56 g

Pine Nuts

(ContainsTree Nut/Noix)

340 g

Penne

(ContainsWheat/Blé)

227 g

Green Peas

2 unit

Vegetable Broth Concentrate

½ cup

Sour Cream

(ContainsMilk/Lait)

½ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat37 g
Saturated Fat12 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber3 g
Protein30 g
Cholesterol25 mg
Sodium2000 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Paper Towel
Strainer
Whisk
Instructionsarrow up iconarrow up icon
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1

In Step 5, the residual heat from the pan heats the garlic. This technique reduces the chance of burning the garlic!

Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. Cover and bring to a boil over high heat. Meanwhile, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from heat and transfer pine nuts to a plate. Set aside.

2

To boiling water, add penne. Cook, stirring occasionally, until tender, 10-12 min.

3

Meanwhile, peel, then mince or grate garlic. Cut bacon into 1/4-inch strips. (NOTE: To easily cut your bacon, use kitchen shears to carefully cut into strips!)

4

Heat the same pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 8-10 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer crispy bacon to a paper towel-lined plate. Remove pan from heat, then carefully discard all but 1 tbsp bacon fat. When penne is tender, reserve 1 cup pasta water, then drain.

5

Return the same pan with bacon fat to heat. Add garlic and stir often, until fragrant, 30-45 sec. Remove pan from heat. Add sour cream, broth concentrates, reserved pasta water and 1/4 cup Parmesan. Whisk together until smooth. Add penne and peas. Stir together, until peas are warmed through and sauce coats penne. Season with salt and pepper.

6

Divide penne between plates. Sprinkle over crispy bacon, pine nuts and 1 tbsp Parmesan per plate.