This creamy farfalle is simply delicious. You'll sizzle smoky British bacon until crisp, before stirring in crisp mangetout, soft cheese and black pepper. Finish with fresh mint to serve. Bellissimo!
Prep Time
20 min
Cuisine
Mediterranean
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1 soft cheese pot (50g)<span class="strong">†</span>
35g grated Italian hard cheese<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
1046 kJ 249 kcal
2750 kJ 655 kcal
Fat of which saturates
9 g 4.9 g
23.7 g 12.9 g
Carbohydrate of which sugars
29.4 g 2.3 g
77.4 g 6 g
Fibre
1.2 g
3.1 g
Protein
12 g
31.7 g
Salt
1.73 g
4.55 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Boil a kettle
Slice the smoked streaky bacon finely
2
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the sliced bacon and cook for 4-5 min or until golden and crispy
Once crispy, remove half of the bacon and set it aside until later
3
Meanwhile, add the farfalle pasta bows to a pot of boiled water with a generous pinch of salt, bring to the boil over a high heat and cook for an initial 8 min
Meanwhile, slice the sugar snap peas into thirds
Once the pasta has been cooking for 8 min, add the sugar snap peas and cook for 2-3 min further or until the pasta is cooked with a slight bite and the peas are tender
Once cooked, drain and reserve a cup of starchy cooking water
4
Meanwhile, trim, then finely slice the spring onion[s]
Dissolve 1/2 [1]chicken stock cube in 150ml [250ml]boiled water - this is your chicken stock
5
Add the sliced spring onion to the bacon pan and cook for 1-2 min or until softened
Add the chicken stock and soft cheese and cook for 2-3 min or until starting to thicken
Season with a generous grind of black pepper – this is your creamy sauce
6
Meanwhile, chop the mint leaves finely
7
Stir the cooked pasta, sugar snap peas, reserved bacon and half of the grated Italian hard cheese (save the rest for later!) through the creamy sauce and give everything a good mix up – this is your creamy bacon & sugar snap farfalle
Tip: If the sauce is looking a little dry add a splash of the starchy cooking water
8
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