Creamy Asparagus & Leek Fusilli
with Basil Pesto & Parmesan- Milk
- Cashew
- Gluten
- Wheat
- May contain traces of allergens
- Sesame
- Soy
You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as asparagus, leek, garlic, 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.)
Not included in your delivery
1 drizzle
olive oil
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, trim ends of asparagus and cut into thirds. Thinly slice leek. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek and asparagus, stirring, until softened, 4-5 minutes. Add a dash of water to pan to help asparagus cook.• Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add light cooking cream, stock concentrate and the reserved pasta water, simmer until slightly thickened, 1-2 minutes. • Add basil pesto, cooked fusilli and baby spinach leaves. Stir to combine and season to taste with salt and pepper. TIP: Add a splash more pasta water if the sauce looks too thick.
• Divide creamy asparagus and leek fusilli between bowls.• Sprinkle over Parmesan to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!
