Creamy Asparagus & Leek Fusilli
with Basil Pesto & Parmesan
- Milk
- Cashew
- Gluten
- Wheat
- Pine nut
- May contain traces of allergens
- Sesame
- Soy
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pistachio
- Walnut
You can never really go wrong with ‘al dente’ fusilli, especially when it is paired with some tasty ingredients, such as leek, zucchini, garlic, basil pesto and Parmesan!
Ingredients
1
Asparagus
1 packet
Baby Spinach Leaves
1 packet
Basil Pesto
(Contains: Milk, Cashew)
1
Fusilli
(Contains: Gluten, Wheat May be present: Sesame, Soy)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1
Leek
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Vegetable Stock Pot
1 packet
Pine Nuts
(Contains: Pine nut May be present: Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pistachio, Walnut)
1 sachet
Thyme
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 boiled water to saucepan. • Cook fusilli in the boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). • Drain and return pasta to saucepan.
• Meanwhile, trim ends of asparagus and cut into thirds. Finely chop garlic. Thinly slice leek. Pick thyme leaves. • 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 and add thickened cream, stock concentrate, thyme leaves 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 asparagus and leek fusilli between bowls. • Sprinkle over Parmesan and pine nuts to serve. Enjoy! Little cooks: Add the finishing touch by sprinkling over the Parmesan!
