HelloHero: Tomato & Basil Pesto Orecchiette
with Parmesan Cheese & Flaked Almonds
- Almond
- Gluten
- Milk
- Cashew
- Pine Nut
- Walnut
- Soy
- Eggs
- May contain traces of allergens
Bring the Italian restaurant vibes to your dinner table with some help from our favourite pasta shape: orecchiette! Whip up a rich herbed tomato sauce, top with sharp Parmesan and dinner is done! *We’ve replaced the gnocchi in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
2 clove
garlic
1 packet
flaked almonds
(Contains: Almond; )
2 packet
orecchiette
(Contains: Gluten; May be present: Soy, Eggs)
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 packet
Baby Leaves
1 packet
basil pesto
(Contains: Almond, Milk, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
20 g
butter
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan.
• Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer, until slightly thickened, 2-3 minutes.
• Stir baby leaves, basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the orecchiette and grated Parmesan cheese. Gently toss orecchiette to coat in the sauce.
• Divide tomato and basil pesto orecchiette between bowls. • Top with toasted almonds to serve. Enjoy!
