Bacon & Pesto Pasta Salad
with Veggies & Parmesan
- Tree nuts
- Milk
- Wheat
- Gluten
- Soy
- Eggs
- May contain traces of allergens
Ingredients
1 packet
Basil Pesto
(Contains: Tree nuts, Milk; )
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
1 tin
Sweetcorn
100 g
Diced Bacon
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Baby Spinach Leaves
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. Drain and rinse with cold water. Roughly chop baby spinach leaves. Drain sweetcorn.
Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes.
Add cooked pasta, basil pesto, grated Parmesan cheese and veggies to bacon and stir to combine. Season to taste. Divide pasta salad between containers. Refrigerate until ready to serve.
