Fresh Rigatoni with Bacon & Asparagus

Name: Fresh Rigatoni with Bacon & Asparagus in creamy goat's cheese sauce with fresh herbs & arugula
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Fresh goat's cheese; 150 g Bacon lardons; 150 g Cooking cream; 1 piece Garlic; 1 piece Onion; 250 g Fresh rigatoni; 80 g Arugula; 10 g Fresh flat leaf parsley & chives; 250 g Green asparagus; 2 teaspoon White wine vinegar; ½ piece Low sodium vegetable stock cube; to taste Extra virgin olive oil; to taste Salt and pepper

in creamy goat's cheese sauce with fresh herbs & arugula

View our plans

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.

Allergens:

Melk (inclusief lactose)

•Ei

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

50 g

Fresh goat's cheese

75 g

Bacon lardons

75 g

Cooking cream

½ piece

Garlic

½ piece

Onion

125 g

Fresh rigatoni

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

•Tall-Sided Pan

•Pan with Lid

Cooking Steps

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.

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.

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.

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.