Creamy Pesto & Bacon Fusilli
with Zucchini, Parmesan & Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
When you stir 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.
Ingredients
1
zucchini
1
carrot
1 bag
mixed salad leaves
1 packet
fusilli
(Contains: Gluten, Wheat May be present: Eggs, 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 packet
Balsamic Vinaigrette Dressing
1 pinch
chilli flakes
1 packet
grated Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Thinly slice zucchini into half-moons. Set aside. • Grate the carrot. • In a medium bowl, combine carrot and mixed salad leaves. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision.
• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 3 minutes. Transfer to a bowl. • When the pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return bacon to pan and cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli until combined and butter is melted. Season with salt and pepper to taste.
TIP: If needed, add a dash of reserved pasta water to loosen the sauce!
• Dress salad with balsamic vinaigrette dressing, tossing to coat. • Divide creamy pesto and bacon fusilli between bowls. Sprinkle with grated Parmesan cheese and a pinch of chilli flakes (if using). • Serve with salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy pesto and bacon combination is a crowd-pleaser, though some found the pesto or garlic and herb seasoning overpowering, while others felt the dish was a touch bland.
- Ease of prep: Most found this a quick and easy weeknight meal, and many kids and teens happily helped out in the kitchen.
- Suggestions: Several customers added extra pesto or cream for a saucier result, and some reduced the seasoning or bacon to keep saltiness in check. Grating the zucchini into the pasta rather than slicing it was a popular tip, and adding the carrot or salad leaves directly into the pasta worked well for those who skipped the side salad.
- Leftovers: This dish reheats beautifully and many customers enjoyed it for lunch the next day, with some noting it tasted even better cold or warmed up.
- Portions: Serves were generally generous, with several customers noting there was plenty left over, though a few felt the pasta quantity was a little short for two.
