HelloHero: Tomato & Basil Pesto Orecchiette
with Parmesan Cheese & Flaked Almonds
Bring the Italian restaurant vibes to your dinner table with some help from our favourite pasta shape: orecchiette! Whip up a rich herbed tomato sauce, top with sharp Parmesan and dinner is done!
We’ve replaced the gnocchi in this recipe with orecchiette due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
2 packet
orecchiette
(Contains Gluten; May be present Soy, Egg. )
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 packet
baby 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
½ cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook orecchiette in boiling water until ‘al dente’, 8 minutes. • Drain orecchiette, then return to saucepan.
• Meanwhile, finely chop garlic. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer, until slightly thickened, 2-3 minutes.
• Stir baby leaves, basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the orecchiette and grated Parmesan cheese. Gently toss orecchiette to coat in the sauce.
• Divide tomato and basil pesto orecchiette between bowls. • Top with toasted almonds to serve. Enjoy!