HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPea And Bacon Penne
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 nutsGlutenMilk

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

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

250 g

Bacon Strips

12 g


56 g

Pine Nuts

(ContainsTree nuts)

340 g



227 g

Green Peas

2 unit

Vegetable Broth Concentrate

½ cup

Sour Cream


½ cup

Parmesan Cheese


Not included in your delivery

Salt and Pepper*

2 tsp


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
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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Garlic Press
Paper Towel
Instructionsarrow up iconarrow up icon
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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.


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


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!)


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.


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.


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