Creamy Asparagus & Leek Fusilli
with Basil Pesto & Parmesan
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!
The quantities provided above are averages only.
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 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!
