Smoky Bacon Pasta
with Peas and Crispy Pangrattato- Blé
- Lait
Our pea and bacon pasta is unbelievably tasty and quick in equal measure. Its oh-so-creamy sauce brings it all together! So, get your comfy clothes on - it’s going to be a cozy night in!
Ingrédients
150 g
Bacon doublement fumé
56 g
Oignon, haché
10 g
Ail
113 g
Bébés épinards
170 g
Fusilli
(Contient: Blé)
113 tête(s)
Petits pois
1 pièce(s)
Citron
28 g
Parmesan, râpé grossièrement
(Contient: Lait)
10 g
Origan
¼ tasse(s)
Chapelure panko
(Contient: Blé)
1 pièce(s)
Concentré de bouillon de légumes
3 cs
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Wash and dry all produce.* Bring a large pot of salted water to a boil. Mince or grate the garlic. Roughly chop the oregano leaves. Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. Cut the bacon into 1/2-inch pieces.
Add the fusilli to the boiling water and cook until tender, 10-12 min. When the pasta is done cooking, reserve 1/3 cup pasta water (double for 4 ppl) and drain.
Meanwhile, heat a large non-stick pan over medium-high heat. Add the bacon and cook, stirring occasionally, until crispy, 8-9 min. Transfer to a paper towel-lined plate and set aside. Reduce the heat to medium.
Add the breadcrumbs, oregano, half the Parmesan and half the garlic to the same pan. Cook, stirring often, until the breadcrumbs are golden-brown, 3-4 min. Transfer to a small bowl and stir in the lemon zest. Set aside. Add a drizzle of oil to the same pan, then the onions and remaining garlic. Cook, stirring occasionally, until the onions soften, 2-3 min.
Add the pasta, reserved pasta water, broth concentrate(s), sour cream, peas, spinach, 1 tbsp lemon juice (double for 4 ppl) and remaining Parmesan to the pan. Stir together until the spinach wilts and the pasta is warmed through, 1-2 min. Season with salt and pepper.
Divide the pasta between bowls and sprinkle with the pangrattato and crispy bacon.
