Fusilli Pasta recipe topped with Crispy Bacon, Sweetcorn Kernels, Courgettes and fresh Herbs

300g fusilli
3 tbsp harissa
2 sweetcorn cobs
300g homestyle bacon – dice (2cm)
4 courgettes – dice (½ cm)
1 clove garlic – peel, grate finely & chop
4 spring onions – slice thinly at an angle
10g basil – discard stalks & chop finely
10g parsley – discard stalks & chop finely
10g chives – slice thinly
olive oil (from your pantry)
salt & pepper (from your pantry)

How to
Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Fusilli pasta: Place a large saucepan on medium high heat and add the boiling water with a little salt. Add the fusilli and cook for 11 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain, saving some of the pasta water, and keep warm in a colander over a saucepan of hot water. Sprinkle fusilli with a little olive oil to prevent it from sticking together. Add the harissa and mix through.

Sweetcorn cobs: Remove the husks and use a sharp knife to cut down the cobs lengthways to remove the kernels.

Bacon mix: Place a large frying pan on medium-high heat and add a drizzle of olive oil. Add the bacon and cook for 5 minutes until golden. Turn the heat up to high, add the sweetcorn kernels and courgettes and cook for 6 minutes (until almost cooked) before adding the garlic and spring onions. Cook for 2 minutes and season with salt and pepper. Add HALF the bacon mix and HALF the fresh herbs (basil, parsley and chives) to the fusilli and mix through.

Serve the fusilli topped with the REST of the bacon mix and the REST of the herbs (basil, parsley and chives).

Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.

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