FUSILLI VESUVIO

FUSILLI VESUVIO

This is one of those classic local Italian restaurant dishes that make you wonder, how do they make it taste so good? The secret is finally out with this simple 20 minute pasta recipe. Made with bacon, mushrooms, fresh peas, passata and Philadelphia then finished with parmesan cheese. So good!

20 Minutes. Free Range. Family Friendly.

Serves 2.

Ingredients 
150g streaky bacon
250g Fusilli
150g sugar snap peas
100g button mushrooms
2 tablespoons grated parmesan
250ml passatta
1 tub (40g) Philadelphia

Cook pasta
Bring a pot of salted water to boil. Add pasta and cook for 8 minutes. Reserve 1/3 cup water from the pasta pot. Drain and set aside.

Make sauce
While the pasta is cooking, slice the mushrooms. Remove peas from their shells. 
Thinly slice the bacon. Bring a frying pan to medium to high heat with a drizzle of olive oil and the bacon. Cook for 4 - 5 minutes until crispy. Add the mushrooms and peas. Cook for 3 minutes. Add the Philadelphia and reserved pasta water. Stir well then add the passatta and peas. Season with salt and pepper. Reduce to a simmer for 2 - 3 minutes. Add the pasta and stir through.

To serve
Spoon into bowls and top with parmesan. 

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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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July 21, 2016 by Timothy Ryder
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