Chorizo & Cherry Tomato Orecchiette
with Basil Pesto & Parmesan Cheese
Orecchiette literally means “little ears.” A very fitting noodle for this dish, as this bowl of pasta is like music to ours! Said pasta is cooked to al dente perfection, then tossed with a chorizo-studded sauce. Topped off with a sprinkle of Parmesan, it doesn’t get much better than this.
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Ingredients
1 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 packet
Mild Chorizo
1 punnet(s)
cherry tomatoes
1 bag
baby spinach leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook orecchiette in boiling water, over high heat, until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan with a drizzle of olive oil.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, roughly chop mild chorizo. • Heat a large frying pan over high heat with a drizzle of olive oil. Cook chorizo, tossing, until golden, 4-5 minutes.
• While chorizo is cooking, halve cherry tomatoes.
• When you're ready to pack lunch, stir chorizo, cherry tomatoes and baby spinach leaves through the cooked pasta. Season to taste. • Divide pasta between two microwave-safe containers. Top with basil pesto and grated Parmesan cheese. Refrigerate. • When you are ready for lunch, stir to combine. Enjoy!