Quick Pesto Bacon Fusilli
with Parmesan & Garden Salad
When you combine herby pesto and crispy bacon through chunky spirals of pasta, the result is pure comfort food. But when you add our classic garlic and herb seasoning for that extra flavour, it instantly transforms this meal from good, to great.
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.
Ingredients
1
zucchini
1
apple
1 packet
fusilli
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
light cooking cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 packet
basil pesto
(Contains Milk;)
1 bag
mixed salad leaves
1 packet
Italian dressing
1 packet
grated Parmesan cheese
(Contains Milk;)
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
Nutritional Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Thinly slice the zucchini into half-moons. Thinly slice the apple.
Cook the fusilli in the boiling water until 'al dente', 11 minutes. Reserve some pasta water, then drain and return to the saucepan. Add a drizzle of olive oil to stop the pasta from sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Cook the diced bacon, breaking up with a spoon, until golden, 3 minutes. Transfer to a bowl.
Return the pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and cook until softened, 4-5 minutes. Reduce the heat to medium and add the light cooking cream, garlic & herb seasoning and bacon. Cook until slightly reduced, 1-2 minutes. Season with salt and pepper. Remove from the heat and add the butter, basil pesto and fusilli and stir until melted and combined. TIP: If the pasta looks dry, add a dash of pasta water!
In a medium bowl, combine the mixed salad leaves, apple and Italian dressing and toss to combine.
Divide the creamy pesto bacon fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad.
