Our Plans
Beefy Fusilli Rustica
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Beefy Fusilli Rustica

Beefy Fusilli Rustica

with Zucchini and Toasted Almonds

The week just isn’t complete without at least one pasta night. If you agree, you’re in luck! In this recipe, you’ll find fusilli studded with tender zucchini and swirls of sun-dried tomato pesto. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: toasted almonds!

Quick Prep
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

250 g

Ground Beef

170 g


(Contains Wheat)

200 g


7 g


28 g

Almonds, sliced

(Contains Tree nuts)

56 g

Onion, chopped

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(Contains Milk, Sulphites)

1 tsp

Chili Flakes

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tsp

Garlic Salt

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp


½ tbsp



Nutrition Values

Calories1130 kcal
Fat67 g
Saturated Fat23 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber9 g
Protein48 g
Cholesterol135 mg
Sodium1280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl



Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (Use same for 4ppl). Cover and bring to a boil over high heat. Meanhwile, halve zucchini lengthwise, then cut into 1/4-inch thick half-moons. Thinly slice basil.

Make topping

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add panko and almonds, then season with salt and pepper.Cook, stirring often, until golden-brown, 3-4 min. Transfer mixture to a small bowl. Set aside.

Cook beef

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with garlic salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**

Cook pasta

Meanwhile, add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain.

Cook veggies

Meanwhile, add zucchini and onions to the pan with beef mixture. Reduce heat to medium. Cook, stirring often, until veggies soften, 5-7 min.

Finish and serve

To the pan with beef mixture, add fusilli, sun-dried tomato pesto, reserved pasta water, basil, half the Parmesan and 2 tbsp butter (dbl for 4ppl). Cook, stirring together, until fusilli is coated, 1-2 min. Divide pasta between bowls. Sprinkle panko mixture and remaining Parmesan over top. Sprinkle chili flakes over top, if desired.