Easy Red Pesto Beef Orecchiette
with Parmesan & Garden Salad
Translating to 'little ears' in Italian, orecchiette feels a little fancier than spaghetti, and its shape is the perfect vessel for our rich and chunky red pesto beef sauce.
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
soffritto mix
1 packet
beef mince
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
1 packet
light thickened cream
(Contains Milk;)
1 sachet
beef-style stock powder
1
cucumber
1 bag
mixed salad leaves
1 packet
orecchiette
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 sachet
Nan's special seasoning
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Pour boiled water into a large saucepan over high heat with a pinch of salt. • Add orecchiette to the boiling water. Cook until ‘al dente’, 8 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta.
• While pasta is cooking, roughly chop cucumber. • In a medium bowl, combine cucumber and mixed salad leaves. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. • Cook soffritto mix, stirring, until softened, 4-5 minutes. • Add beef mince and cook, breaking up with a spoon, until just browned, 4-5 minutes. • Add Nan’s special seasoning. Cook until fragrant, 1 minute. • Add red pesto, light thickened cream, beef-style stock powder, cooked pasta and reserved pasta water. Cook, until combined, 1 minute. Season to taste, then remove from heat.
• Dress the salad with the balsamic vinegar and a drizzle of olive oil. Toss, then season to taste. • Divide creamy red pesto beef orecchiette between bowls. Top with grated Parmesan cheese. • Serve with garden salad.