Creamy Cheesy Bacon & Basil Pesto Fusilli
with Tomato Salad & Parmesan- Wheat
- Gluten
- Milk
- Cashew
- Soy
- Eggs
- May contain traces of allergens
Ingredients
2
Garlic
1 sachet
Garlic & Herb Seasoning
1 packet
Fusilli
(Contains: Wheat, Gluten; May be present: Soy, Eggs)
100 g
Diced Bacon
1
Cucumber
1 packet
Cream
(Contains: Milk; )
1 packet
Mixed Salad Leaves
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1
Carrot
1 packet
Basil Pesto
(Contains: Milk, Cashew; )
Nutrition Values
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Thinly slice cucumber. Finely chop garlic. Grate the carrot.
• Cook fusilli in the boiling water 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 fusilli to the saucepan. Drizzle with a little olive oil to prevent sticking and cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook diced bacon, breaking up with a spoon, until golden, 4-5 minutes. • Add garlic and the butter and cook until fragrant, 1-2 minutes. • Add cream (see ingredients), garlic & herb seasoning and reserved pasta water. Season with pepper and cook until slightly reduced, 2-3 minutes.
• Remove pan from the heat, then stir through basil pesto and cooked fusilli. • Season with salt and pepper and set aside.
• In a large bowl, combine the balsamic vinegar and a drizzle of olive oil. • Season, then add mixed salad leaves, cucumber and carrot. Toss to coat.
Little cooks: Take the lead by tossing the salad!
Sprinkle the extra grated Parmesan over the bowls to serve.
