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    Borlotti bean, bacon & kale courgetti

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    Borlotti bean, bacon & kale courgetti

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

    Serves: 1


    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. 

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