Creamy Double Beef, Pork & Presto Pesto Penne

Name: Creamy Double Beef, Pork & Presto Pesto Penne with Leek & Lemon
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 500 g Beef & Pork Mince; 1 packet Orecchiette; 1 packet Leek; 1 packet Plant-Based Basil Pesto; 1 Celery; 1 packet Cream; 1 sachet Chicken-Style Stock Powder; 1 Lemon; 1 drizzle olive oil

with Leek & Lemon

Get up to $175 off

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.

Tags:

Kid Friendly

Allergens:

Gluten

•Wheat

•Cashew

•Milk

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

500 g

Beef & Pork Mince

1 packet

Orecchiette

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

1 packet

Leek

1 packet

Plant-Based Basil Pesto

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

Celery

1 packet

Cream

(Contains: Milk; )

1 sachet

Chicken-Style Stock Powder

Lemon

Not included in your delivery

1 drizzle

olive oil

Nutrition Values

Energy (kJ)6270 kJ

Calories1500 kcal

Fat99.2 g

of which saturates46.9 g

Carbohydrate77.5 g

of which sugars12.2 g

Dietary Fibre5.5 g

Protein70.9 g

Cholesterol0 mg

Sodium1230 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 penne 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 penne, then return to saucepan. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!

• 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 penne, a generous squeeze of lemon juice and reserved pasta water. Stir to combine and cook until sauce has slightly thickened, 1-2 minutes. Season to taste. • Divide creamy beef and pork pesto penne between bowls. • Serve with any remaining lemon wedges. Enjoy!