Cherry Tomato, Kale & Pesto Orecchiette

Name: Cherry Tomato, Kale & Pesto Orecchiette with Pear Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 bag kale; 1 pear; 1 packet orecchiette; 1 punnet Snacking Tomatoes; 1 drizzle white wine vinegar; 1 bag mixed salad leaves; 1 packet basil pesto; 1 packet light cooking cream; 1 sachet vegetable stock powder; 1 packet grated Parmesan cheese

with Pear Salad

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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.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Milk

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 bag

kale

pear

1 packet

orecchiette

(Contains: Gluten, Wheat; May be present: Eggs, 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

Energy (kJ)3607 kJ

Fat47.7 g

of which saturates14.8 g

Carbohydrate82.9 g

of which sugars14.6 g

Protein22.4 g

Sodium848 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.