In this dish, we've teamed rich basil pesto with a silky cream-based sauce, then followed it up with tender pork mince for a meal that looks and smells every bit as good as it tastes.
Always refer to the product label for the most accurate ingredient and allergen information.
fusilli pasta(ContainsGlutenMay be presentEgg, Soy)
garlic & herb seasoning
basil pesto(ContainsMilk, Tree Nuts)
mixed salad leaves
grated Parmesan cheese(ContainsMilk)
white wine vinegar
Bring a medium saucepan of salted water to the boil. Thinly slice the tomato into half-moons. Thinly slice the courgette into half-moons.
Add the fusilli to the boiling water and cook until ‘al dente’, 11 minutes. Drain the fusilli, then return to the saucepan with a drizzle of olive oil to prevent sticking. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the fusilli is cooking, heat a large frying pan over a high heat with a drizzle of olive oil. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the courgette and cook until softened, 4-5 minutes. Reduce the heat to medium, then add the pure cream (see ingredients) and garlic & herb seasoning, then return the pork to the pan and cook until slightly reduced, 3-4 minutes. Season with salt and pepper. Remove from the heat, then add the butter, basil pesto and cooked fusilli. Stir until the butter is melted and well combined.
In a medium bowl, combine the white wine vinegar, honey and a drizzle of olive oil. Season with salt and pepper. Add the mixed salad leaves and tomato and toss to combine.
Divide the creamy basil pesto and pork fusilli between bowls. Garnish with the grated Parmesan cheese and a pinch of chilli flakes (if using). Serve with the garden salad.