Bacon, Broccoli & Creamy Ricotta Pasta Twists
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Bacon, Broccoli & Creamy Ricotta Pasta Twists

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.

Allergens:
Milk
Gluten
Wheat
Pine Nut

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

/ Serving 4 people

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: Egg, Soy. )

1 tub

Smooth Ricotta

(Contains Milk; May be present: Nuts, Peanut. )

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

1 bag

baby spinach leaves

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2940 kcal
Fat24 g
of which saturates9.9 g
Carbohydrate81.4 g
of which sugars5 g
Dietary Fibre0 g
Protein36.5 g
Cholesterol0 mg
Sodium984 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Garlic Press
Grater
Knife
Saucepan
Strainer
Large Pan
Pan
Spoon
Measuring Cups

Instructions

1

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.

2

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.

3

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

4

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.

5

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

6

Divide the bacon, broccoli and creamy ricotta parmesan pasta twists between bowls. Sprinkle over the toasted pine nuts, remaining Parmesan and the parsley.