Bacon and Green Pesto Pasta
Whip up this creamy Bacon and Green Pesto Pasta in 30 minutes! Packed with spinach, peas, and crispy bacon, it’s the ultimate summer dinner. Perfect with a glass of Sauvignon Blanc!
Servings: 4
Equipment
- Food Processor
- Saucepan
- Lemon Zester
- Strainer
- Pasta Pot
Ingredients
- 300 g penne pasta
- 250 g baby spinach washed
- 50 ml boiling water
- 5 garlic cloves or 1 if you’re tame
- Zest and juice of 1 lemon
- 200 ml coconut cream
- 200 g tender peas or petit pois
- 100 g Fairview Salada Blanc cheese or Parmesan/vegan alternative
- 3 thick smoked bacon rashers diced
- 1 chicken stock cube or veggie stock
- For Garnish:
- Fairview feta crumbled
- Red pepper chili flakes
- Banhoek chili oil drizzle
- Fresh basil leaves
- Lemon zest
- Cracked black pepper
Instructions
- Cook the Pasta:
- Boil the penne in salted water until al dente. Reserve a cup of pasta water, then drain. Set Aside
- Prepare the Spinach Base:
- In a food processor, blend the spinach, boiling water, lemon zest, and lemon juice until smooth. Pour in a saucepan. Set aside.
- Make the Pea & Coconut Cream Sauce:
- Blend 200g peas with coconut cream and Salada Blanc cheese until smooth. Add this to the spinach mixture.
- Add Flavor Layers:
- Add a handful of basil, olive oil and garlic, whizz until smooth. Add to the pea and spinach sauce. Add the chicken stock and allow to gentle simmer for 10 minutes. Stir occasionally.
- Cook the Bacon:
- In a separate pan, fry the diced bacon until golden. Set aside.
- Combine Everything:
- Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water, a spoonful at a time, until creamy.
- Garnish and Serve:
- Divide into bowls. Top with bacon, crumbled feta, chili flakes, a drizzle of chili oil, fresh basil leaves, lemon zest, and cracked pepper.