Easy Red Pesto Beef Orecchiette
with Parmesan & Garden Salad
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 packet
Mixed Salad Leaves
1 packet
Light Cooking Cream
(Contains: Milk;)
1 packet
Orecchiette
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Parmesan Cheese
(Contains: Milk;)
1 sachet
Beef-Style Stock Powder
250 g
Beef Mince
1 packet
Soffritto Mix
1 packet
Red Pesto
(Contains: Milk, Almond; May be present: Cashew, Eggs, Macadamia, Walnut.)
1
Cucumber
1 sachet
Nan's Special Seasoning
Cooking Steps
• Boil a full kettle of water. • 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 large frying pan, heat a drizzle of olive oil over a medium-high heat. • Add soffritto mix and cook, 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 and 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.
• In a medium bowl, combine cucumber and mixed salad leaves with a drizzle of balsamic vinegar and olive oil. Toss to coat, then season to taste. • Divide creamy red pesto beef orecchiette between bowls. Top with grated Parmesan cheese. • Serve with garden salad on the side.
