Rich Bacon & Pesto Fusilli

Name: Rich Bacon & Pesto Fusilli with Green Beans & Baby Leaves
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 100 g Diced Bacon; 1 packet Green beans; 1 packet Baby Leaves; 1 packet Cream; 1 packet Basil Pesto; 1 packet Fusilli; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil; ¼ tsp salt

with Green Beans & Baby Leaves

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Fusilli is perfectly shaped to scoop up sauces and capture flavour. That’s why these spiral wonders are a perfect match for this creamy pesto number, with crispy bacon and tender green beans tossed through.

Allergens:

Milk

•Cashew

•Wheat

•Gluten

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

Total25 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

100 g

Diced Bacon

1 packet

Green beans

1 packet

Baby Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Basil Pesto

(Contains: Milk, Cashew; )

1 packet

Fusilli

(Contains: Wheat, Gluten; May be present: Soy, Eggs. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

Nutrition Values

Calories1080 kcal

Energy (kJ)4540 kJ

Fat74.7 g

of which saturates38.5 g

Carbohydrate72.1 g

of which sugars8.6 g

Dietary Fibre5.3 g

Protein28.7 g

Sodium976 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Cook fusilli in boiling water until ‘al dente’, 12 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.

• Meanwhile, trim and halve green beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Add diced bacon and green beans, and cook, breaking up with a spoon, until golden, 6-7 minutes.

• Reduce heat to medium, add longlife cream (see ingredients), baby spinach leaves, the reserved pasta water and the salt, and simmer, until slightly reduced, 1-2 minutes.
• Remove pan from heat, add the cooked fusilli and plant-based basil pesto, and stir to combine.

• Divide creamy bacon and basil pesto fusilli between bowls to serve. Enjoy!

ELEVATE ME: If you've added extra ingredients to your recipe, slice lemon into wedges. Squeeze over lemon juice. Sprinkle over grated Parmesan cheese and tear over parsley. Serve with remaining lemon wedges.