Basil Pesto & Carrot Fusilli
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Basil Pesto & Carrot Fusilli

Basil Pesto & Carrot Fusilli

with Baby Broccoli & Parmesan Cheese

You can add just about anything to a pasta, an entire veggie garden can be chopped up and tossed through a rich sauce. Sometimes, simple really is best though. Leek, carrot, baby broccoli and a little spinach in a cream and pesto sauce is all this dish needs to leave you feeling full and oh-so happy.

Tags:
Quick Prep
Quick
Veggie
Allergens:
Milk

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

Total Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

Fusilli

½ bunch

Baby Broccoli

1

Leek

1

Carrot

2 clove

Garlic

1 sachet

Herb & Mushroom Seasoning

½ packet

Cream

(Contains Milk; )

1 sachet

Vegetable Stock Powder

1 packet

Basil Pesto

1 packet

baby leaves

1 packet

Grated Parmesan Cheese

(Contains Milk; )

Not included in your delivery

olive oil

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Nutrition Values

Energy (kJ)3492 kJ
Fat43.8 g
of which saturates19.6 g
Carbohydrate80.9 g
of which sugars12.8 g
Dietary Fibre10 g
Protein24.9 g
Sodium1158 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

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Half-fill a large saucepan with water, then add a generous pinch of salt. Bring to the boil. • Cook fusilli in boiling water, over high heat, until ‘al dente’, 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return fusilli to the pan.

2
2

• Meanwhile, halve baby broccoli lengthways. Thinly slice leek. Roughly chop carrot into bite-sized chunks. Finely chop garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, carrot and baby broccoli, stirring, until softened, 4-5 minutes. • Add garlic and herb & mushroom seasoning and cook until fragrant, 1-2 minutes.

3
3

• Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and some of the reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) and simmer until slightly thickened, 1-2 minutes. • Add basil pesto, cooked fusilli and baby leaves. Stir to combine and season with salt and pepper.

TIP: Add a splash more reserved pasta water if the sauce looks too thick.

4
4

• Divide green pesto and baby broccoli fusilli between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!