Rocket & Beans with Fusilli

11:53 pm on 5 June 2009

Peasant food doesn’t get much better than this – hunky textural pasta, slippery mealy beans, smoky bacon, and a hot bite from garlic, chilli and rocket. And on the table in under twenty minutes!

(Serves 4 as a main course)


  • 1/4 cup extra virgin oil
  • 150g good NZ free-range quality bacon, rind removed and chopped
  • 4 cloves garlic, peeled and crushed
  • 400g cannellini or white beans, drained and rinsed
  • salt
  • 500g fusilli (corkscrew pasta) or fusilloni (big fusilli)
  • 130g bag young rocket leaves, (if using mature rocket, trim leaves and weigh after trimming)
  • 1/2 cup freshly grated parmesan cheese, plus extra for serving


1. Heat oil in a frying pan over medium heat. Add bacon and fry until crisp.

2. Add garlic and cook a few minutes more, then add beans and a sprinkling of salt and heat through. Turn off heat until pasta is ready.

3. Meanwhile, cook pasta in plenty of gently boiling well-salted water until al dente. Drain and transfer pasta to a warmed serving bowl. 

4. Add rocket and parmesan, pour on the contents of the frying pan (use a scraper to get all the oil), toss well and serve immediately with extra parmesan cheese.

From Afternoons with Jesse Mulligan

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