Hearty Beef & Basil Pesto Fusilli
with Apple Salad & Parmesan
In this dish, we've teamed rich basil pesto with a silky cream-based sauce, then followed it up with tender beef mince for a quick meal that looks and smells every bit as good as it tastes.
Unfortunately, this week's penne was in short supply, so we've replaced it with fusilli. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
leek
1
apple
½ packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 packet
beef mince
½ packet
cream
(Contains Milk; )
1 sachet
Garlic & Herb Seasoning
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 bag
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
pinch
Chili Flakes
Not included in your delivery
olive oil
½ tsp
honey
drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water and a pinch of salt. • Cook fusilli (see ingredients) in boiling water, over high heat, until 'al dente', 12 minutes. • Reserve pasta water (¼ cup for 2 people / ½ cup for 4 people), then drain fusilli. Return fusilli to the saucepan. • Meanwhile, thinly slice leek and apple.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook leek and beef mince, breaking it up with a spoon, until just browned, 5-6 minutes. Season with salt and pepper. • Add garlic & herb seasoning and cook until fragrant, 1 minute. Reduce heat to medium, then stir through cream (see ingredients) and reserved pasta water. Cook until slightly reduced, 1-2 minutes. • Remove pan from heat, then stir through basil pesto and cooked penne. Season.
• In a medium bowl, combine the honey and a drizzle of white wine vinegar and olive oil. Season, then add mixed salad leaves and apple. Toss to combine.
Little cooks: Take the lead by combining the ingredients for the dressing!
• Divide hearty beef and basil pesto fusilli between bowls. • Garnish with grated Parmesan cheese and a pinch of chilli flakes (if using). • Serve with apple salad. Enjoy!
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.