• 2 cloves garlic, unpeeled
  • 250g Freefrom fusilli pasta
  • 200g smoked streaky bacon
  • 1 lemon, juice and zest
  • 160g baby leaf watercress, spinach and rocket salad
  • 3 tbsp olive oil
  • 1 tsp French Dijon mustard
  • 28g basil, washed and torn


  1. 1

    Bring a large pan of water to the boil. Add the garlic cloves and pasta and cook for 9-10 minutes. Drain and rinse in cold water to cool. Remove the garlic and set aside.

  2. 2

    Meanwhile, heat a frying pan over medium-high heat. Add the bacon and fry for 4-5 minutes, turning once, until crisp. Drain on kitchen paper then roughly chop.

  3. 3

    Put the pasta in a serving bowl with the bacon, lemon zest and salad and toss together. Squeeze the garlic cloves out of their skins into a small bowl and crush with a fork. Add the lemon juice, olive oil and Dijon mustard and whisk vigorously. Drizzle over the salad and serve with the torn basil scattered on top.

Nutritional Details

Each serving provides
  • Energy 1775kj 424kcal 21%
  • Fat 19.0g 27%
  • Saturates 5.4g 27%
  • Sugars 0.6g <1%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 787kj/188kcal

Each serving provides

47.0g carbohydrate 2.5g fibre 15.1g protein

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