Thanks to herby pesto and crispy bacon, you’ll have yourself a creamy sauce for an unrivalled pasta bowl that’s super speedy and extra tasty. With ‘al dente’ spirals of fusilli, this pasta dish is the real deal.
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.
1 packet
Mixed Salad Leaves
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Celery
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
½
Brown Onion
1 sachet
Garlic & Herb Seasoning
90 g
Diced Bacon
(May be present: Soy, Milk.)
1
Fusilli
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Balsamic Vinaigrette Dressing
1
Carrot
20 g
butter
(Contains: Milk;)
1 drizzle
olive oil
• Bring a medium saucepan of salted water to the boil.
• Thinly slice celery.
• Finely chop brown onion (see ingredients).
• Grate 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’ (when pasta is cooked through but still slightly firm in the centre), 11 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 per person), then drain pasta and return to saucepan.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery and brown onion, 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 cooked fusilli until combined and butter is melted (if needed, add a dash of reserved pasta water to loosen the sauce). Season with salt and pepper to taste.
• Dress salad with balsamic vinaigrette dressing, tossing to coat.
• Divide bacon pesto fusilli between bowls.
• Sprinkle with Parmesan cheese and a pinch of chilli flakes (if using).
• Serve with side salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over the Parmesan cheese!