Double Creamy Bacon & Basil Pesto Pasta
with Baby Leaves & Parmesan
Let’s whip up a dinner filled with everyone’s favourites: bacon, cheese and basil pesto. Toss them through perfectly al dente fusilli and sprinkle on sharp Parmesan to elevate this dish to superstar level. Sit back, and enjoy!
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 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1
leek
2 packet
diced bacon
1 sachet
Garlic & Herb Seasoning
1 packet
baby leaves
½ packet
cream
(Contains Milk; )
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fusilli to the boiling water and cook until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice leek.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and diced bacon, breaking up with a spoon, until golden, 4-5 minutes (cook in batches if your pan is getting crowded). • Add garlic & herb seasoning and baby leaves, and cook until fragrant, 1-2 minutes. • Remove pan from heat and add cream (see ingredients), basil pesto, fusilli and reserved pasta water. Season with salt and pepper, and stir to combine.
• Divide bacon and pesto pasta between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!