Creamy Asparagus, Bacon & Leek Fusilli
with Basil Pesto & Parmesan- Milk
- Cashew
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
- Milk
You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as asparagus, leek, garlic, bacon, basil pesto and Parmesan!
Ingredients
1 packet
Light Cooking Cream
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
2
Garlic
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Leek
1
Asparagus
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Soy.)
90 g
Diced Bacon
(May be present: Soy, Milk.)
Utensils
Cooking Steps
• Boil the kettle. Heat a large saucepan over high heat with a pinch of salt. Add boiling water to saucepan. • Cook fusilli in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water(see ingredients). • Drain and return pasta to saucepan.
• Meanwhile, grate zucchini. Finely chop garlic. Thinly slice leek. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and leek, breaking up with a spoon, until golden, 6-8 minutes. • Add garlic, garlic & herb seasoning and zucchini and cook until fragrant, 1-2 minutes. Little cooks: Under adult supervision, older kids can help grate the zucchini.
• Reduce heat to medium and add thickened cream, vegetable stock powder and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, fusilli and baby spinach leaves. Stir to combine and season to taste. TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy bacon, zucchini and mushroom fusilli between bowls. • Sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!
