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Spring Asparagus and Bacon Pasta

Spring Asparagus and Bacon Pasta

with cream cheese sauce
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
650 kcal
Protein
: 
28.4g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

100 grams

Asparagus

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

2 sachet(s)

Garlic & Herbs

1 sachet(s)

Vegetable Stock

1 unit(s)

Leek

100 grams

Cream Cheese

(Contains: Milk)

1 unit(s)

Lemon

5 grams

Chives

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Butter

Energy (kJ)2719 kJ
Energy (kcal)650 kcal
Fat22.3 g
of which saturates9.7 g
Carbohydrate84.3 g
of which sugars11.4 g
Dietary Fiber33.3 g
Protein28.4 g
Salt4.7 g
Trans Fat0.1 g
Potassium406 mg
Calcium74 mg
Iron0.9 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 your delivered box.
•Zester
•Colander

Cooking steps

Cook the Pasta
1
  • Boil a large pot of salted water for the rigatoni.
  • When boiling, add the rigatoni and bring back to the boil.
  • Cook until softened, 10-12 mins.
  • Once cooked, reserve some pasta water for the sauce then drain in a colander and pop back in the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.

TIP: If you’re in a hurry you can boil the water in your kettle.

Prep the Veg
2
  • Finely chop the chives (use scissors if you prefer). Zest and quarter the lemon. 
  • Trim the bottom of the asparagus and discard. Cut the asparagus into thirds, keep the tips separate. 
  • Trim the leek and halve lengthways. Thinly slice widthways. 
  • Place a pan over medium-high heat with a knob of butter.
  • Once melted, fry the asparagus tips until softened, for 4-5 mins. Remove from the pan and keep covered to keep warm.
Fry the Leek
3
  • Return the pan to medium heat, add another knob of butter and a drizzle of oil.
  • Once hot, add the bacon and sliced leek, the remaining asparagus, garlic and the herb mix, and season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat. Cook bacon thoroughly.
  • Cook until softened, stirring occasionally, 6-8 mins.
  • Add the cream cheese, stock and 150ml (per 2P) of reserved pasta water to the veg and bring to a simmer. 
Simmer the Sauce
4
  • Simmer until slightly thickened, 4-5 mins.
Finishing Touches
5
  • Toss the drained rigatoni through the sauce. 
  • Add another splash of water if the sauce needs loosening
  • Season to taste with lemon zest, a squeeze of lemon juice, salt and pepper.
Dish Up
6
  • Divide the asparagus and bacon pasta between plates.
  • Serve any remaining lemon wedges alongside.
  • Scatter over the chives and buttered asparagus tips.
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Explore Similar Recipes

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