Bacon & Roasted Cherry Tomato Fusilli
with Red Pesto
- Gluten(Wheat)
- Milk
- Tree Nuts
- May contain traces of allergens
- Soy
- Eggs
- Traces of Tree Nuts
Presenting a few of our favourite things: roasted cherry tomatoes, bacon, feta and our red pesto, with sun-dried tomato, chargrilled capsicum, almonds, basil and Parmesan. Tossed through fusilli, they make a champion dinner!
Ingredients
1 tin
cherry tomatoes
2 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 unit
onion
2 clove
garlic
1 bunch
basil
1 packet
bacon
1 sachet
dried oregano
1 bag
baby spinach leaves
1 block
feta cheese
(Contains: Milk; May be present: Tree Nuts)
1 pinch
chilli flakes
1 packet
red pesto
(Contains: Milk, Tree Nuts; )
Not included in your delivery
olive oil
2 tsp
balsamic vinegar
4 tsp
brown sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. Drain the cherry tomatoes. TIP: Save the sauce from the drained cherry tomatoes for another day! Place the cherry tomatoes on an oven tray lined with baking paper. Add the balsamic vinegar, brown sugar, a pinch of salt and pepper and a generous drizzle of olive oil and toss to coat. Roast until tender and caramelised, 18-20 minutes.
While the tomatoes are roasting, add the fusilli to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 11 minutes. TIP: 'Al dente' means the pasta is cooked through but still has a bit of firmness in the middle. Reserve 1/2 cup of pasta water, then drain the fusilli and return it to the saucepan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.
While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Pick the basil leaves. Chop the bacon into 1cm pieces.
Heat a large frying pan over a mediumhigh heat with a drizzle of olive oil. Add the bacon and cook, stirring often, until browned, 6-7 minutes. Transfer to a plate. Return the frying pan to a medium-high heat (no need to wash the pan!) and drizzle with olive oil if necessary. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic, dried oregano and a pinch of chilli flakes (if using) and cook until fragrant, 1 minute.
Add the fusilli, bacon, red pesto, the salt and baby spinach leaves to the frying pan. Crumble in 1/2 the feta. Season with pepper and stir until the spinach has wilted. Add the roasted cherry tomatoes and any tray juices and stir gently to combine. Add a little of the reserved pasta water to loosen the sauce, if necessary.
Divide the bacon and roasted cherry tomato pesto fusilli between bowls. Tear over the basil leaves and crumble over the remaining feta. Sprinkle the adults' portions with chilli flakes (if using).
