Fresh Rigatoni with Bacon & Asparagus
in creamy goat's cheese sauce with fresh herbs & arugula4.5(116)
Calories
:
903 kcalProtein
:
39g proteinTotal
:
20 minutesDifficulty
:
MediumAllergens:
- Melk (inclusief lactose)
- Ei
- Tarwe
If you don't feel like peeling asparagus, don't worry! Green asparagus doesn't need to be peeled before cooking, so you can get started without any extra fuss.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
50 g
Fresh goat's cheese
(Contains: Melk (inclusief lactose))
75 g
Bacon lardons
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½ piece
Onion
125 g
Fresh rigatoni
(Contains: Ei, Tarwe)
40 g
Arugula
5 g
Fresh flat leaf parsley & chives
125 g
Green asparagus
Not included in your delivery
1 teaspoon
White wine vinegar
¼ piece
Low sodium vegetable stock cube
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3778 kJ
Calories903 kcal
Fat44.3 g
Saturated Fat24.4 g
Carbohydrate85.7 g
Sugar10 g
Dietary Fiber9.4 g
Protein39 g
Salt2.9 g
Trans Fat0.2 g
Potassium96.3 mg
Calcium16.5 mg
Iron0.3 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 the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Chop the onion and crush or mince the garlic.
- Cut off around 2cm from the base of the asparagus, then cut the spears into 4cm chunks.
- Heat a clean frying pan over medium-high heat and fry the bacon lardons for 3 - 4 minutes, then remove from the pan and set aside.
2
- In the same pan, fry the onion and garlic for 3 - 4 minutes, then deglaze with the white wine vinegar.
- Add the cream and crumble in the stock cube (see pantry for amount). Mix well to combine and allow to simmer until serving over medium heat.
- Meanwhile, finely chop the fresh herbs.
3
- Boil the pasta for 2 - 3 minutes, then add the asparagus and cook for another 2 - 3 minutes or until done.
- Reserve some of the pasta water, then drain and transfer to the sauce.
- Add three quarters of the goat's cheese and half of the fresh herbs.
- Mix well to combine, adding a splash of pasta water as necessary. Season to taste with a generous amount of salt and pepper.
4
- Serve the arugula on plates and drizzle as preferred with extra virgin olive oil. Season to taste with salt and pepper.
- Top with the pasta and the bacon lardons.
- Crumble over the rest of the goat's cheese and garnish with the rest of the fresh herbs.
