Creamy Beef, Bacon & Basil Pesto Fusilli
with Baby Leaves & Parmesan- Gluten(Wheat)
- Milk
- Almond
- Brazil Nut
- Cashew
- Hazelnut
- Pecan
- Pistachio
- Pine Nut
- Walnut
- Macadamia
- May contain traces of allergens
- Soy
- Eggs
Let’s whip up a dinner filled with everyone’s favourites: bacon, beef, cheese and basil pesto. Toss them through perfectly al dent fusilli and sprinkle on sharp Parmesan to elevate this dish to superstar level. Sit back, and enjoy!
Ingredients
1 packet
Fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1
Leek
1 packet
Diced Bacon
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Leaves
½ packet
Cream
(Contains: Milk; )
1 packet
Basil Pesto
(Contains: Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
beef mince
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil a full kettle of water. Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add fusilli to the boiling water and cook until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return pasta to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, thinly slice leek.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek and diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Add beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic & herb seasoning and baby leaves, and cook until fragrant, 1-2 minutes. • Remove pan from heat and add cream (see ingredients), basil pesto, fusilli and reserved pasta water. Season with salt and pepper, and stir to combine.
• Divide beef, bacon and pesto fusilli between bowls. • Sprinkle over grated Parmesan cheese. Enjoy!
