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Easy Red Pesto Beef Orecchiette
Easy Red Pesto Beef Orecchiette

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.

Tags:
Kid Friendly
Allergens:
Milk
Almond
Gluten
Wheat

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

soffritto mix

1 packet

beef mince

1 packet

red pesto

1 packet

light thickened cream

1 sachet

beef-style stock powder

1

cucumber

1 bag

mixed salad leaves

1 packet

orecchiette

1 sachet

Nan's special seasoning

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

1 drizzle

balsamic vinegar

Nutritional Values

per serving
Energy (kJ)3873 kJ
Fat45.3 g
of which saturates19.6 g
Carbohydrate77.2 g
of which sugars14.4 g
Protein48.6 g
Sodium1035 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• While pasta is cooking, roughly chop cucumber. • In a medium bowl, combine cucumber and mixed salad leaves. Set aside.

3
3

• 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.

4
4

• 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.

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