Bacon, Broccoli & Creamy Ricotta Pasta Twists
with Golden Pine Nuts
Fusilli always gets us feeling silly. Take this twisted pasta, for example. It’s creamy yet light, super delicious (thanks, bacon) and super green. One bite of it and we go full silly blighters. Honestly, ask anyone.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 unit
brown onion
1 packet
bacon
1 head
broccoli
2 clove
garlic
1 block
Parmesan cheese
(Contains: Milk;)
1 bunch
parsley
⅘ packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 tub
Smooth Ricotta
(Contains: Milk; May be present: Tree nuts, Peanuts.)
1 packet
pine nuts
(Contains: Pine Nut; May be present: Soy, Peanuts, Milk, Sesame, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut.)
1 bag
baby spinach leaves
Not included in your delivery
olive oil
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Slice the bacon lengthways into 5 cm strips (about 1 cm thick). Finely chop the brown onion. Chop the broccoli into 2 cm florets. Peel and crush the garlic. Finely grate the Parmesan cheese. Pick and finely chop the parsley leaves.
Add the fusilli (use suggested amount) to the saucepan of boiling water and cook for 11 minutes, or until ‘al-dente’. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! Reserve 1 1/2 cups of the cooking water, then drain the pasta and return to the saucepan. TIP: Drizzle with olive oil to stop the pasta from sticking.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Remove from the pan and set aside. Return the pan to a medium-high heat and add a drizzle of olive oil and the bacon strips. Cook for 5-6 minutes, or until crispy and brown
Add the brown onion and broccoli to the pan with the bacon and cook for 6-7 minutes, or until soft. Add the garlic and cook for 1 minute, or until fragrant. Remove the pan from the heat.
Add the smooth ricotta to the pan with the veggies and stir through to coat. Add 1/4 cup of the reserved pasta water and mix through. Continue adding the pasta water until a saucy consistency forms. Add 1/2 of the Parmesan cheese and the baby spinach leaves and stir through until wilted. Add the cooked fusilli to the pan and stir through to combine
Divide the bacon, broccoli and creamy ricotta parmesan pasta twists between bowls. Sprinkle over the toasted pine nuts, remaining Parmesan and the parsley.
