Crispy Bacon & Basil ‘Pesto’ Fusilli
with Cherry Tomato Salad & Parmesan
- Wheat
- Gluten
- Milk
- Cashew
- Soy
- May contain traces of allergens
- Wheat
- Gluten
- Milk
- Sesame
- Fish
- Eggs
The only way to improve the age-old family favourite, pesto pasta, is to add some crispy bacon and sharp Parmesan. With oh-so many textures and well-loved flavours, this dish is sure to please the whole table!
Ingredients
1 sachet
Garlic & Herb Seasoning
1
Fusilli
(Contains: Wheat, Gluten May be present: Soy)
1
Bacon
1 packet
Snacking Tomatoes
1
Cream
(Contains: Milk)
1 packet
Mixed Salad Leaves
1 packet
Parmesan Cheese
(Contains: Milk)
1
Julienned Carrot
2
Garlic
1 packet
Plant-Based Basil Pesto
(Contains: Cashew May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs)
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 tsp
balsamic vinegar
Nutrition
Utensils
Cooking Steps
• Boil the kettle.
• Halve snacking tomatoes (see ingredients).
• Finely chop garlic.
• Cut streaky bacon into 1cm pieces.
• Half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook fusilli over high heat, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients), 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 bacon 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 the reserved pasta water.
• Season with pepper and cook until slightly reduced, 2-3 minutes.
• Remove pan from heat, then stir through plant-based basil pesto and cooked fusilli.
• Season to taste with salt and pepper and set aside.
• In a large bowl, combine the balsamic vinegar and a drizzle of olive oil.
• Season with salt and pepper, then add mixed salad leaves, tomatoes and julienned carrot. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Divide crispy bacon and basil ‘pesto’ fusilli between bowls.
• Sprinkle with grated Parmesan cheese.
• Serve with cherry tomato salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling the cheese on top.
Customer reviews
Review summary
Updated on Oct 2026- Flavour: One reviewer found the dish flavoursome and enjoyed it as a favourite; another felt it was a new flavour combination that wasn't quite to their taste.
- Suggestions: Consider adding extra Parmesan if you'd like a stronger, cheesier finish.
