Pesto Beef & Pork Fasta Pasta

Name: Pesto Beef & Pork Fasta Pasta with Leek & Parmesan
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 Celery; 250 g Beef & Pork Mince; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 packet Grated Parmesan Cheese; 1 Fusilli; 1 drizzle olive oil

with Leek & Parmesan

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It’s pesto and pork in a creamy sauce. This already sounds like an amazing and tasty time but if you want to go the extra mile, add the leek and a zap of lemon to the pasta for flavour and smiles.

We’ve replaced the penne in this recipe with fusilli due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:

Kid Friendly

Allergens:

Cashew

•Milk

•Gluten

•Wheat

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

1 packet

Plant-Based Basil Pesto

(Contains: Cashew; May be present: Wheat, Gluten, Milk, Soy, Sesame, Fish, Eggs. )

Celery

250 g

Beef & Pork Mince

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Lemon

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Fusilli

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

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)5500 kJ

Calories1310 kcal

Fat87 g

of which saturates43.9 g

Carbohydrate77.5 g

of which sugars12.2 g

Dietary Fibre5.5 g

Protein52.4 g

Cholesterol0 mg

Sodium1380 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

•Large Non-Stick Pan

•Stor kastrull

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Add fusilli to the boiling water and cook, over high heat, until “al dente”, 12 minutes.
• Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain fusilli, then return to saucepan.
TIP: “Al dente” pasta is cooked through but still slightly firm in the centre.

• Meanwhile, finely chop celery.
• Slice lemon into wedges.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince and celery, breaking it up with a spoon, until just browned, 4-5 minutes. Season with salt and pepper.
• Add sliced leek and cook, stirring, until softened, 4-5 minutes.
• Add garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), chicken-style stock powder, plant-based basil pesto, cooked fusilli, reserved pasta water and a generous squeeze of lemon juice. Stir to combine and cook until sauce has slightly thickened, 1-2 minutes. Season to taste.