Quick Pesto Bacon Fusilli
with Parmesan & Garden Salad
- Gluten
- Wheat
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
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.
Ingredients
1
zucchini
1
apple
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 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
(Contains: Milk)
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy pesto and bacon combination is widely loved, though some found it mild or slightly bland without the chilli flakes to lift it. A few felt the pesto or garlic and herb seasoning was overpowering, and suggest using less of one or both to balance the dish.
- Ease of prep: Most found this a genuinely quick and easy weeknight meal, with straightforward steps that even kids and beginner cooks could follow confidently.
- Suggestions: Adding chicken breast is the most popular tip for extra protein and substance. Several reviewers also recommend stirring extra vegetables such as mushrooms, spinach, or zucchini through the pasta, and a handful suggest using only half the garlic and herb seasoning if you prefer a subtler flavour. Note that the recipe instructs you to reserve pasta water but does not specify when to use it — add a dash if the pasta looks dry before serving.
- Leftovers: Many enjoyed this dish the next day for lunch, though a few noted the pasta can dry out or the chilli heat intensifies overnight, so go easy on the chilli flakes if you plan to reheat.
- Portions: Opinions were mixed — many found servings generous with enough left over for lunch, while others, particularly families with teenagers, felt the pasta quantity was on the small side.
- Side salad: A number of reviewers felt the garden salad was an odd pairing with pasta; some stirred the salad vegetables through the pasta instead, or swapped it for garlic bread.
