Creamy Pork & Basil Pesto Fusilli
with Garden Salad & Parmesan
In this dish, we've teamed rich basil pesto with a silky cream-based sauce, then followed it up with tender pork mince for a meal that looks and smells every bit as good as it tastes.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
tomato
1
courgette
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
½ bottle
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
salad leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
1 pinch
chilli flakes
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 tsp
white wine vinegar
½ tsp
honey
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Thinly slice the tomato and courgette into half-moons.
Add the fusilli to the boiling water and cook until ‘al dente’, 11 minutes. Drain the fusilli, then return to the saucepan with a drizzle of olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the fusilli is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the courgette and cook until softened, 4-5 minutes. Reduce the heat to medium, then add the longlife cream (see ingredients) and garlic & herb seasoning. Return the pork to the pan and cook, stirring occasionally, until slightly reduced, 3-4 minutes. Season with salt and pepper. Remove from the heat, then add the butter, basil pesto and cooked fusilli. Stir until the butter is melted and well combined.
In a medium bowl, combine the white wine vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and tomato and toss to combine.
Divide the creamy pork and basil pesto fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad.