Creamy Bacon Fusilli & Herb-Walnut Crumb
with Pear & Green Salad
- Tree Nuts
- Milk
- Gluten(Wheat)
- May contain traces of allergens
- Gluten
- Peanuts
- Sesame
- Milk
- Soy
- Eggs
The star of this pasta night is the moreish creamy sauce, with roasted butternut pumpkin and bacon stirred through, it’ll melt in your mouth upon the first bite. Topped off with a walnut crumb, your senses will be in for a very special treat. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
peeled pumpkin pieces
1 bag
herbs
1 packet
walnuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1
pear
1 bag
salad leaves
½ bottle
cream
(Contains: Milk; )
1 sachet
vegetable stock powder
1 packet
diced bacon
1
Brown Onion
2 clove
garlic
1 packet
fusilli
(Contains: Gluten(Wheat); May be present: Soy, Eggs)
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
1
olive oil
1.5 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut onion into wedges. • Place peeled pumpkin pieces and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.
• Meanwhile, pick and roughly chop herb leaves. Roughly chop walnuts. Thinly slice pear into wedges. Finely chop garlic. • In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season and set aside.
• Cook fusilli in the saucepan with the boiling water over high heat, uncovered, until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain fusilli and return to the pan with a drizzle of olive oil to prevent sticking. Cover to keep warm.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook herbs and walnuts, stirring, until golden, 3-4 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-7 minutes. • Reduce heat to medium with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients), reserved pasta water, vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Add cooked fusilli and roasted veggies and gently toss to combine. Season to taste.
• Add pear and salad leaves to vinegar dressing, then toss to coat. • Divide creamy pumpkin and bacon fusilli between bowls. • Sprinkle over herb-walnut crumb and remaining Parmesan. • Serve with pear and green salad. Enjoy!
