Cheesy Herby Chorizo & Leek Orecchiette
with Garlic Pangrattato
'Pangrattato' is Italian for breadcrumb and it adds a delicious, traditional crunch when sprinkled over pasta. The orecchiette (meaning 'little ears' in Italian) is the perfect pasta shape for cradling the juicy chorizo and tender veg. What more could you want?
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
Garlic
½ packet
Panko Breadcrumbs
(Contains Wheat, Gluten; May be present: Soy. )
1 packet
Orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
Leek
1
Zucchini
1
brown onion
1 packet
Mild Chorizo
(May be present: Soy, Milk, Sulphites. )
1 sachet
Garlic & Herb Seasoning
1 packet
thickened cream
(Contains Milk;)
1 packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Finely chop garlic. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Season and transfer to a bowl.
• Meanwhile, half-fill a medium saucepan with boiling water. • Cook orecchiette in the boiling water until ‘al dente’, 11 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette and return to the saucepan. • Meanwhile, thinly slice leek into rounds. Slice zucchini into half-moons. Roughly chop brown onion and mild chorizo.
TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chorizo, tossing, until browned, 4-5 minutes. • Add leek, zucchini and onion and cook until tender, 4-5 minutes. Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. Add thickened cream and the butter. Simmer until slightly reduced, 1-2 minutes. Add orecchiette and reserved pasta water, stir to combine and simmer until slightly reduced, 1 minute. Add baby spinach leaves and stir to combine. Season to taste.
• Divide creamy chorizo and leek orecchiette between bowls. • Top with garlic pangrattato. Sprinkle with Parmesan cheese to serve. Enjoy!