Chorizo & Cherry Tomato Orecchiette

Name: Chorizo & Cherry Tomato Orecchiette with Basil Pesto & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 packet orecchiette; 1 packet Mild Chorizo; 1 punnet(s) cherry tomatoes; 1 bag baby spinach leaves; 1 packet basil pesto; 1 packet Grated Parmesan Cheese

with Basil Pesto & Parmesan Cheese

Get up to $175 off

Orecchiette literally means “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce. Topped off with a sprinkle of Parmesan, it doesn’t get much better than this.

Tags:

Easy Prep

•Kid Friendly

Allergens:

Gluten

•Milk

•Almond

•Cashewnoten

•Pine Nut

•Walnut

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total15 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

orecchiette

(Contains: Gluten; May be present: Soja, Uova. )

1 packet

Mild Chorizo

1 punnet(s)

cherry tomatoes

1 bag

baby spinach leaves

1 packet

basil pesto

(Contains: Milk, Almond, Cashewnoten, Pine Nut, Walnut; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

Nutrition Values

Calories4171 kcal

Fat61.3 g

of which saturates16.7 g

Carbohydrate70.5 g

of which sugars4.7 g

Protein38.8 g

Sodium1262 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.

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook orecchiette in boiling water, over high heat, until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan with a drizzle of olive oil.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, roughly chop mild chorizo. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-5 minutes.

• While chorizo is cooking, halve cherry tomatoes.

• When you're ready to pack lunch, stir chorizo, cherry tomatoes and baby spinach leaves through the cooked pasta. Season to taste. • Divide pasta between two microwave-safe containers. Top with basil pesto and grated Parmesan cheese. Refrigerate. • When you are ready for lunch, stir to combine. Enjoy!