Creamy Basil Pesto & Pork Fusilli

Creamy Basil Pesto & Pork Fusilli

with Garden Salad & Parmesan

Family Friendly
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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.

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount





1 packet

fusilli pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet

pork mince

½ bottle

pure cream


1 sachet

garlic & herb seasoning

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese


1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g



1 tsp

white wine vinegar

½ tsp


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4790 kJ
Fat67.9 g
of which saturates31.9 g
Carbohydrate82.2 g
of which sugars11.6 g
Protein47.5 g
Sodium803 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

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.