HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChorizo & Cherry Tomato Fusilli With Red Pesto & Crumbly Cheese
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Chorizo & Cherry Tomato Fusilli with Red Pesto & Crumbly Cheese

Chorizo & Cherry Tomato Fusilli with Red Pesto & Crumbly Cheese

Quick Prep | Ready in 15 | Serves 2

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Got 15 quick minutes to give this lunch idea a go? Whip up a pasta salad like no other, filled to the brim with mildly spiced Olive Oil 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:GlutenMilkTree Nuts

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

Total Time15 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

fusilli

(ContainsGlutenMay be presentSoy)

1 packet

mild chorizo

1 punnet

cherry tomatoes

1 packet

red pesto

(ContainsMilk, Tree Nuts)

1 bag

baby spinach leaves

1 packet

Greek salad cheese/feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3526 kJ
Fat42 g
of which saturates15.2 g
Carbohydrate77 g
of which sugars6.3 g
Protein36 g
Sodium1271 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Boil a kettle of water. Add the boiling 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.

2

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

3

While the chorizo is cooking, halve the cherry tomatoes.

4

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