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. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Allergens
Utensils
Tags
Olive oil
Fusilli
1 packet
Cream
0.5 bottle
Garlic & Herb Seasoning
1 sachet
Basil pesto
1 packet
Baby spinach leaves
1 bag
Radish
2
Roasted almonds
1 packet
Salad leaves
1 bag
White wine vinegar
1 drizzle
Grated Parmesan Cheese
1 packet
Shredded Cheddar Cheese
1 packet
• 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 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 pasta, 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 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 salad leaves, radish, almonds, a drizzle of white wine vinegar and olive oil. Season.
• Divide creamy basil pesto pasta bake between plates. • Serve with radish salad. Enjoy!
4866
kJ
Energy (kJ)
80.5
g
Fat
39.9
g
of which saturates
76.6
g
Carbohydrate
10.3
g
of which sugars
30.3
g
Protein
883
mg
Sodium
