Chorizo, Cherry Tomato & Fusilli Salad with Red Pesto & Crumbly Cheese

Name: Chorizo, Cherry Tomato & Fusilli Salad with Red Pesto & Crumbly Cheese Quick Prep | Ready in 15 | Serves 2
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: Olive Oil; 1 packet fusilli; 1 packet Mild Chorizo; 1 punnet cherry tomatoes; 1 packet red pesto; 1 bag baby spinach leaves; 1 block Greek salad cheese/feta cheese

Quick Prep | Ready in 15 | Serves 2

Get up to $175 off

Got fifteen quick minutes to give this lunch idea a go? Whip up a pasta salad like no other, filled to the brim with mildly spiced chunks of chorizo, a burst of sweetness from the fresh cherry tomatoes and a rich red pesto stirred through to bring it all together. Top it off with some crumbly cheese and go for gold!

Allergens:

Gluten(Wheat)

•Milk

•Tree Nuts

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

fusilli

(Contains: Gluten(Wheat); May be present: Soy, Eggs. )

1 packet

Mild Chorizo

1 punnet

cherry tomatoes

1 packet

red pesto

(Contains: Milk, Tree Nuts; )

1 bag

baby spinach leaves

1 block

Greek salad cheese/feta cheese

(Contains: Milk; )

Not included in your delivery

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)3405 kJ

Fat39.7 g

of which saturates13.4 g

Carbohydrate76.9 g

of which sugars6.3 g

Protein34.3 g

Sodium1154 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 a kettle of water. Add the boiled water to a medium saucepan. Cook the fusilli in the boiling water until ‘al dente’, 11 minutes. Drain and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the fusilli is cooking, roughly chop the mild chorizo. Heat a large frying pan over a high heat with a small drizzle of olive oil. Cook the chorizo, tossing, until golden, 4-6 minutes.

While the chorizo is cooking, halve the cherry tomatoes.

When you're ready to pack lunch, stir the red pesto, chorizo, cherry tomatoes and baby spinach leaves through the cooked fusilli, then season with salt and pepper. Divide the pasta between two microwave-safe containers and crumble over the cheese. Refrigerate. At lunchtime, heat in the microwave until piping hot, 2-3 minutes.