Creamy Pesto & Bacon Fusilli
with Zucchini, Parmesan & Salad
When you stir 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.
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
zucchini
1
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;)
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Thinly slice zucchini into half-moons. Set aside. • Grate the carrot. • In a medium bowl, combine carrot and mixed salad leaves. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision.
• Cook fusilli in the boiling water until 'al dente', 12 minutes. • Meanwhile, heat a large frying pan over high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 3 minutes. Transfer to a bowl. • When the pasta is ready, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Return frying pan to 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 and cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and fusilli until combined and butter is melted. Season with salt and pepper to taste.
TIP: If needed, add a dash of reserved pasta water to loosen the sauce!
• 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 salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top!
