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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1

tomato

1

courgette

1 packet

fusilli pasta

(ContainsGlutenMay be presentEgg, Soy)

1 packet

pork mince

½ bottle

pure cream

(ContainsMilk)

1 sachet

garlic & herb seasoning

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 bag

mixed salad leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

1 pinch

chilli flakes

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1 tsp

white wine vinegar

½ tsp

honey

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Bring a medium saucepan of salted water to the boil. Thinly slice the tomato into half-moons. Thinly slice the courgette into half-moons.

2

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.

3

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.

4

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.

5

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.

6

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.