Quick Creamy Pesto & Bacon Fusilli

Name: Quick Creamy Pesto & Bacon Fusilli with Zucchini, Parmesan & Salad
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 zucchini; 1 carrot; 1 bag mixed salad leaves; 1 packet fusilli; 1 packet diced bacon; 1 packet light cooking cream; 1 sachet garlic & herb seasoning; 20 g butter; 1 packet basil pesto; 1 packet Balsamic Vinaigrette Dressing; 1 pinch chilli flakes; 1 packet grated Parmesan cheese

with Zucchini, Parmesan & Salad

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When you stir basil pesto and bacon through chunky pasta spirals, the result is pure comfort food. Add our classic garlic and herb seasoning and some sharp Parmesan for an extra depth of flavour, and a carrot-adorned salad to balance the richness.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Milk

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

zucchini

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;)

Nutritional Values

Energy (kJ)4235 kJ

Fat58.7 g

of which saturates23.4 g

Carbohydrate80 g

of which sugars15.8 g

Protein35.7 g

Sodium1746 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Bring a medium saucepan of salted water to the boil. • Thinly slice zucchini into half-moons. Grate carrot. • In a medium bowl, combine carrot and mixed salad leaves. Set aside.

• Cook fusilli in the boiling water until 'al dente', 11 minutes. • Meanwhile, heat a drizzle of olive oil in a large frying pan over a high heat. Cook diced bacon, breaking up with a spoon, until golden, 3 minutes. Transfer to a bowl. • Once pasta is cooked, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return frying pan to a 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, then cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli, until butter is melted and ingredients are combined. Season with salt and pepper to taste.

TIP: If the pasta looks dry, add a dash of pasta water!

• 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 the salad.