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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 bag
soffritto mix
1 packet
beef mince
1 packet
red pesto
(Contains: Milk, Almond; May be present: Eggs, 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: Eggs, 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
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.
