CRISPY BACON AND CREAMY BASIL PASTA
Ready in 20 minutes
• Serves 4-5
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, August 27, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, August 27, 2017.
Quick and delicious.
Ingredients
CRISPY BACON AND CREAMY BASIL PASTA
- ¾ bag orecchiette pasta
- 250g frozen peas
- 1 packet streaky bacon
- 1 courgette
- 1 pottle roasted red capsicum
- 1 pottle basil pesto
- ½-1 pottle sour cream
- Juice of ¼ lemon
TO SERVE
- 2 tablespoons basil leaves
- 1 sachet toasted pumpkin seeds (optional)
- ½ lemon, cut into wedges
Steps
-
a full kettle to the boil.
-
Pour boiling water and a pinch of salt into a medium pot and bring to the boil with the lid on. Add pasta and cook for about 12 minutes until nearly tender. Add peas and cook a further 2 minutes until bright green and tender. Drain and set aside.
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Separate bacon and cut into 2cm slices. Heat a drizzle of oil in a large fry pan on high heat. Cook bacon for about 8 minutes until crispy, stir occasionally to ensure even cooking. Grate courgette and set aside.
-
Drain any excess fat from pan and add capsicum to pan with bacon and cook for 1 minute until fragrant. Remove from heat and fold through grated courgette, basil pesto, sour cream and lemon juice.
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Add drained pasta and peas to pan, season to taste with salt and pepper and mix well to combine.
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Roughly chop basil leaves.
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divide crispy bacon and creamy basil pasta between bowls. Top with basil and toasted pumpkin seeds (if using). Serve a lemon wedge on the side.
Nutritional Information
Energy |
2775 kj 663 kcal |
---|---|
Protein | 25.1g |
Carbohydrate | 62.1g |
Fat | 34.1g |