Trottole – there are so many delights in cooking with this fun spiral shell pasta. And the most delightful part about tonight's dish, you ask? The fact that this mouth-watering and creamy sensation is ready in 20 minutes! It can't get any better than this.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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
trottole(ContainsGlutenMay be presentSoy)
panko breadcrumbs(ContainsGlutenMay be presentSoy, Peanuts, Tree Nuts, Milk, Sesame)
garlic & herb seasoning
chicken-style stock powder
spiced pumpkin seeds
grated Parmesan cheese(ContainsMilk)
• Boil the kettle. Finely chop garlic and onion. Roughly chop mild chorizo (see ingredients). Fill a medium saucepan with boiling water over high heat, then add a pinch of salt. • Cook trottole in boiling water until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain and return to the pan.
• While the pasta is cooking, heat a large frying pan over medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a small bowl and season to taste.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo and onion, until golden, 5-6 minutes. • Reduce heat to medium, then add tomato paste, garlic & herb seasoning, remaining garlic and cook until fragrant, 1 minute. • Add chicken-style stock powder, longlife cream (see ingredients), grated Parmesan cheese and reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Add trottole and salad leaves and gently toss to combine.
• Thinly slice cucumber into half-moons. In a medium bowl, combine cucumber, rocket leaves and a drizzle of balsamic vinegar and olive oil. Season to taste. Sprinkle with spiced pumpkin seeds. • Divide creamy chorizo and tomato trottole between bowls. • Top with garlic pangrattato. • Serve with spiced pumpkin seed salad.