Quick Bacon, Cherry Tomato & Pesto Fusilli
with Chargrilled Capsicum Salad & Parmesan
Presenting a few of our favourite things: cherry tomatoes, bacon, Parmesan cheese and basil pesto. All of those deep flavours meld together wonderfully when tossed through spirals of fusilli. With a delightful chargrilled capsicum salad on the side, this meal will be bumped up to a champion household dinner in no time!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
2 clove
garlic
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1 packet
diced bacon
(May be present: Soy, Milk.)
1 punnet
Snacking Tomatoes
1 sachet
garlic & herb seasoning
1 box
passata
1 sachet
beef-style stock powder
1 packet
basil pesto
(Contains: Milk;)
1 packet
Chargrilled Capsicums
1 bag
mixed salad leaves
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
1 tsp
brown sugar
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. Finely chop garlic. • 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 fusilli, then return to saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• When the pasta has 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook diced bacon and cherry tomatoes, breaking bacon up with a spoon, until golden, 2-3 minutes. • Add garlic and garlic & herb seasoning and cook until fragrant, 1-2 minutes. • Reduce heat to medium. Add passata, beef-style stock powder and some reserved pasta water. Cook until reduced slightly, 2-3 minutes. • Stir through cooked fusilli, basil pesto, the butter and the brown sugar. Remove from heat. Season with salt and pepper.
TIP: If the sauce looks dry, stir through another splash of pasta water.
• In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add chargrilled capsicums and mixed salad leaves. Toss to coat.
Little cooks: Lend a hand by tossing the salad to coat.
• Divide bacon, cherry tomato and pesto fusilli between bowls. • Sprinkle with grated Parmesan cheese. Serve with chargrilled capsicum salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan!
