Borlotti bean, bacon & kale courgetti


1 tbsp extra virgin olive oil, plus extra to drizzle
75g Waitrose 1 Free Range Air Dried Beech Smoked Bacon Lardons
1 clove garlic, sliced
Large pinch chilli flakes
25g essential Waitrose Kale, washed
4 tbsp dry white wine
½ x 400g can borlotti beans, rinsed
and drained
185g pack Waitrose Spiralised Courgette Spaghetti (‘courgetti’)
1 tbsp lemon juice
25g pecorino Romano, finely grated



1. Warm the olive oil in a frying pan over a high heat. Add the lardons and cook for 5 minutes, until golden. Add the garlic and chilli and cook for a further 30 seconds until fragrant and soft.

2. Wash the kale and, leaving a little water on the leaves, add to the pan with the wine and beans. Stir fry for 1 minute. Add the courgette spaghetti and toss gently for 30-60 seconds until piping hot.

3. Add the lemon juice, most of the pecorino and seasoning. Toss together and serve with the remaining cheese sprinkled over and a drizzle of extra olive oil. Delicious with a tomato salad. 

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes

Serves: 1

Nutritional Info

Typical values per serving:

Energy 2,587kJ
Fat 46.2g
Saturated Fat 14.4g
Carbohydrate 19.6g
Sugars 5.3g
Protein 32g
Salt 2.8g
Fibre 10.7g

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5 stars

Average user rating Based on 1 rating

This recipe was first published in Thu Jan 12 09:58:00 GMT 2017.