Fusilli Pesto Pasta With Bacon And Broccoli
Introduction
This dish is all about colour, flavour and textural contrasts. We've opted for dried fusilli pasta, as its corkscrew shape with plenty of twists and grooves makes it one of the very best shapes to pair with pesto.
You could use fresh fusilli if you wanted to, but you won't be able to achieve the al dente texture, which we think is so important with this dish.
Pro tip
If we have the time, rather than just fry the bacon, we like to glaze the rashers with maple syrup and place them in a low-temperature oven. This dehydrates the rashers, concentrates their flavour, and ensures they shatter when you snap them.
