Bacon, Asparagus & Grape Tomato Cavatappi

Name: Bacon, Asparagus & Grape Tomato Cavatappi with Basil & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Southern Europe
Ingredients: 4 ounce Bacon; 6 ounce Cavatappi Pasta; 4 ounce Grape Tomatoes; 6 ounce Asparagus; 2 tablespoon Cream Cheese; 1 unit Basil Paste; 3 tablespoon Parmesan Cheese; 1 teaspoon Chili Flakes; 1 teaspoon Cooking Oil; ¼ teaspoon Sugar; 2 tablespoon Butter; Salt; Pepper

with Basil & Parmesan

Recipe Development TeamPublished on March 06, 2024

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This pasta dish has a quick trick we love: cooking asparagus and grape tomatoes in smoky bacon fat after sizzling bacon to crisp perfection. Toss those veggies with curly cavatappi in creamy basil sauce, then bring it all home with chopped bacon, shredded Parmesan, and a sprinkle of chili flakes for a savory meal that’s sure to satisfy.

Tags:

Quick

•Easy Prep

•New

Allergens:

Gluten

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyMedium

Ingredients

serving amount

4 ounce

Bacon

6 ounce

Cavatappi Pasta

(Contains: Gluten)

4 ounce

Grape Tomatoes

6 ounce

Asparagus

2 tablespoon

Cream Cheese

(Contains: Milk)

1 unit

Basil Paste

3 tablespoon

Parmesan Cheese

(Contains: Milk)

1 teaspoon

Chili Flakes

Not included in your delivery

1 teaspoon

Cooking Oil

¼ teaspoon

Sugar

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories830 kcal

Fat48 g

Saturated Fat20 g

Carbohydrate73 g

Sugar9 g

Dietary Fiber6 g

Protein25 g

Cholesterol80 mg

Sodium850 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

•Large Pot

•Large Pan

•Paper Towel

•Small Bowl

•Strainer

Instructions

• Bring a large pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. TIP: Add a drizzle of oil if your bacon is not crisping. • Turn off heat; transfer to a paper-towel-lined plate. Reserve 1 TBSP bacon fat in a small bowl. Wipe out pan with paper towels. Once bacon is cool enough to handle, roughly chop.

• Once water is boiling, add pasta to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• While pasta cooks, halve tomatoes. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces.

• Heat reserved bacon fat and a drizzle of oil in pan used for bacon over medium-high heat. Add tomatoes, asparagus, and a pinch of salt and pepper. • Cook, stirring occasionally, until asparagus is bright green, 3-4 minutes.

• Reduce heat to low and add cream cheese, basil paste, ½ cup reserved pasta cooking water, 2 TBSP butter, and ¼ tsp sugar. (For 4 servings, use 1 cup pasta cooking water, 4 TBSP butter, and ½ tsp sugar.) • Bring to a simmer and cook, stirring constantly, until butter has melted, 1-2 minutes. • Add drained cavatappi and toss until thoroughly coated. (TIP: Add extra splashes of reserved pasta cooking water for saucier pasta.) Taste and season with salt and pepper if desired.