Rich Bacon & Pesto Fusilli
with Green Beans & Baby Leaves
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
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.
