with Parmesan Cheese & Radish Salad
Baked pasta is a must on the menu, so here you have it! Fusilli pasta is perfect for soaking up all that pesto and creamy sauce, you wouldn’t want a single drop to be forgotten. A fresh radish salad on the side is sprinkled with almonds for a note of nutty crunch. Of course, it’s not a pasta without a load of cheese peppered on top.
Allergens
Utensils
Tags
Olive oil
Fusilli
1 packet
Cream
0.5 packet
Grated Parmesan Cheese
1 packet
Garlic & Herb Seasoning
1 sachet
Basil pesto
1 packet
Baby spinach leaves
1 bag
Shredded Cheddar Cheese
1 packet
Radish
2
Roasted almonds
1 packet
Mixed Salad Leaves
1 bag
White wine vinegar
drizzle
• Preheat oven to 240°C/220°C fan-forced. • Bring a large saucepan of salted water to the boil. • Cook fusilli in the boiling water, over high heat, until ‘al dente’, 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli and return to saucepan.
• To the saucepan with cooked fusilli, add cream (see ingredients), grated Parmesan cheese, garlic & herb seasoning, basil pesto, baby spinach leaves, reserved pasta water and a pinch of salt and pepper. Stir to combine. • Transfer creamy pasta to a baking dish. Top with shredded Cheddar cheese. Bake until cheese is melted and golden, 10-12 minutes.
• While the pasta is baking, thinly slice radish. Roughly chop roasted almonds. • In a medium bowl, combine mixed salad leaves, radish, almonds and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide creamy basil pesto pasta bake between plates. • Serve with radish salad. Enjoy!
4835
kJ
Energy (kJ)
80
g
Fat
39.5
g
of which saturates
76.6
g
Carbohydrate
10.3
g
of which sugars
29.6
g
Protein
866
mg
Sodium
