Cherry Tomato, Kale & Pesto Orecchiette
with Pear Salad
Ear-shaped orecchiette pasta is the perfect bite-sized vessel for a creamy basil pesto. Complete the dish with blistered cherry tomatoes for a burst of sweetness, a touch of acidity and an extra pop of colour.
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
1 bag
kale
1
pear
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 punnet
Snacking Tomatoes
1 bag
mixed salad leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
light cooking cream
(Contains Milk;)
1 sachet
vegetable stock powder
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Tear kale leaves from stem, then roughly chop the leaves. Thinly slice pear. • Pour the boiled water into a large saucepan over a high heat. Add a pinch of salt and bring to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes.
• Meanwhile, heat a drizzle of olive oil in a large frying pan over a high heat. Cook cherry tomatoes, stirring occasionally, until blistered, 3-5 minutes. Reduce heat to medium. Add kale and cook until wilted, 1-2 minutes. • When pasta is done, reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• To pan with veggies, add basil pesto, light cooking cream, cooked orecchiette, reserved pasta water and vegetable stock powder. Cook, stirring, until combined and heated through, 1-2 minutes. Season to taste. Remove from heat. • In a large bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat.
• Divide cherry tomato, kale and pesto orecchiette between bowls. Sprinkle with grated Parmesan cheese. • Serve with pear salad.