Creamy Basil Pesto & Bacon Pasta Bake

Name: Creamy Basil Pesto & Bacon Pasta Bake with Parmesan Cheese & Radish Salad
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 1 packet fusilli; ½ packet cream; 1 packet Grated Parmesan Cheese; 1 sachet Garlic & Herb Seasoning; 1 packet basil pesto; 1 bag baby spinach leaves; 1 packet Shredded Cheddar Cheese; 2 radish; 1 packet roasted almonds; 1 bag Mixed Salad Leaves; drizzle white wine vinegar; 1 diced bacon

with Parmesan Cheese & Radish Salad

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Baked pasta is a must on the menu, so here you have it! Penne pasta is perfect for soaking up all that pesto and creamy bacon sauce, you wouldn’t want a single drop to be forgotten. A fresh radish salad on the side is sprinkled with almonds for a note of nutty crunch. Of course, it’s not a pasta without a load of cheese peppered on top.

Allergens:

Gluten(Wheat)

•Milk

•Almond

•Cashew

•Pine Nut

•Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

fusilli

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

½ packet

cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

1 sachet

Garlic & Herb Seasoning

1 packet

basil pesto

(Contains: Milk, Almond, Cashew, Pine Nut, Walnut; )

1 bag

baby spinach leaves

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

radish

1 packet

roasted almonds

(Contains: Almond; )

1 bag

Mixed Salad Leaves

diced bacon

Not included in your delivery

olive oil

drizzle

white wine vinegar

Nutrition Values

Energy (kJ)5420 kJ

Fat92.2 g

of which saturates44 g

Carbohydrate76.6 g

of which sugars10.3 g

Protein37.6 g

Sodium1265 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Saucepan

•Baking Dish

Cooking Steps

• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli and set aside. • Return the pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until browned, 6-7 minutes. Return fusilli to the pan.

• To the saucepan with cooked fusilli, add cream (see ingredients), grated Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer creamy pasta to a baking dish. Top with shredded Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.

• While the pasta is baking, thinly slice radish. Roughly chop roasted almonds. • In a medium bowl, combine mixed salad leaves, radish, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.