Pork & Pesto Ragu Fusilli with Veggies & Parmesan
Kids' Dinner: Mexican Pork & Hidden Veggie Quesadillas with Cheddar & Sour Cream
Enjoy one meal, two ways with our + Kids Dinner range. Cook a delicious dinner for the adults, and at the same time create a kid-friendly meal for the kids with a simple twist. The Nutritional Values for the kids dinner are as follows: 2830kJ Energy, 37.2g Fat, 16.4g Saturated Fat, 55.7g Carbohydrate, 11.6g Sugars, 43.6g Protein, 866mg Sodium.*
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
carrot
2
courgette
1
celery
1
Brown Onion
4 clove
garlic
1 packet
fusilli
(Contains Gluten; May be present Soy, Egg. )
1 packet
pork mince
2 packet
tomato paste
1 sachet
Herb & Mushroom Seasoning
1 packet
tomato sugo
1 bag
salad leaves
1 sachet
Tex-Mex spice blend
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
6
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
sour cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
Bring a large saucepan of salted water to the boil. Grate carrot and courgette. Finely chop celery, onion and garlic. Cook fusilli in boiling water until 'al dente', 12 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to pan.
Little cooks: Don your goggles and have a go at peeling off the onion's outer layer!
Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling!
Meanwhile, heat a drizzle of olive oil in a large frying pan over high heat. Cook pork mince, breaking up with a spoon, until browned, 4-5 minutes. Transfer to a bowl and set aside. Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, celery, carrot and courgette, stirring, until softened, 5-6 minutes. Add garlic and tomato paste, and cook until fragrant, 1-2 minutes. Return pork to the pan and stir to combine. In a bowl, reserve 2 portions of pork mixture for the kids' dinner.
Reduce frying pan with pork mince to medium heat, then add herb & mushroom seasoning, tomato sugo, the butter and reserved pasta water and cook, stirring, until slightly thickened, 3-4 minutes. Transfer pork sugo to the saucepan with the fusilli, then add salad leaves (1/2 bag for 2 people / 2/3 medium bag for 4 people) and stir until wilted, 1 minute. Season to taste.
TIP: Add a splash more water if the sauce looks too thick.
Return the empty frying pan to medium-high heat, with a drizzle of olive oil. Cook Tex-Mex spice blend until fragrant, 1 minute. Add reserved pork mixture and remaining salad leaves and stir to combine, 1 minute. Season with salt and pepper. Transfer to a reusable container and refrigerate.
Divide pork ragu fusilli between bowls. Top with basil pesto and grated Parmesan cheese.
When you're ready to make the kids' dinner, preheat oven to 220°C/200°C fan-forced. Arrange tortillas on a lined oven tray. Divide Tex-Mex pork filling among tortillas, spooning it onto one half of each tortilla, then top with shredded Cheddar cheese. Fold empty half of each tortilla over to enclose filling and press down. Brush or spray tortillas with a drizzle of olive oil and season. Bake until cheese has melted and tortillas are golden, 8-10 minutes. Divide quesadillas between plates. Serve with sour cream.
Little cooks: Kids can add the finishing touch by sprinkling the cheese on top.