If you are using a screen reader and are having problems using this website, please call 020 7138 9055 for assistance.
HelloFresh
Herbed Pork Orecchiette

Herbed Pork Orecchiette

with Purple Sprouting, Chilli & Pesto

3.4 / 4 Rating
Rate this recipe
Download the recipe
Read more

If you were spending a weekend in Rome then you might come across this dish under its traditional name, ‘Orecchiette ai Broccoletti’. It’s a classic Italian dish combining a few simple, yet incredibly high quality ingredients for a quick, nutritious, delicious dinner. A plateful of nutritious deliciousness in the time it takes to boil your pasta!

Allergens:GlutenSulphites
Preparation Time
15 minutes
Difficulty level
Level 2
Ingredients 
serving amount
2
3
4
Ingredients
serving amount
2
3
4

1 unit(s)

Purple Sprouting Broccoli

180 grams

Orecchiette pasta

(ContainsGluten)

1 tbsp

Pine Nuts

1 unit(s)

Pork and Oregano Sausage

(ContainsSulphites)

¼ tsp

Chilli Flakes

3 tbsp

Basil Pesto

Nutritional information/ per serving
Nutritional information/ per serving
Energy (kJ)3313.728 kJ
Energy (kcal)792 kcal
Fat39.0 g
of which saturates10.0 g
Carbohydrate76 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Pot
Knife
Frying Pan
Bowl
InstructionsPDF
Instructions
1

Boil a large pot of water for the pasta. Add ¼tsp of salt.

2

Chop the purple sprouting broccoli widthways into 3 pieces.

3

Cook the broccoli in the boiling water for 1 minute. Remove the broccoli from the water but keep the water for the pasta.

4

Cook the pasta in the water for 10 mins. Reserve 4 tbsp of the pasta water then drain.

5

Heat a frying pan on medium high heat. Add in the pine nuts and toast them for a few mins, then remove from the pan. Tip: Watch the nuts like a hawk as they can burn easily. Remove and keep to the side.

6

Heat 2 tsp of olive oil in a non-stick frying pan on medium high heat (you can use the same one you used for your pine nuts - no need to wash!). Once hot, cut open the sausage and cook the meat in the pan (discard the skins). Cook for around 5 mins until nicely browned off.

7

Add the broccoli and chilli flakes and cook for 2 mins. Tip:Add the chilli flakes slowly as they’re spicy! Season with ¼ tsp of salt and a few grinds of pepper.

8

Add the 4 tbsp of reserved pasta water then add the pasta. Add the pesto and stir.

9

Serve with a sprinkle of pine nuts.

You might also like...

Summer Chicken Linguine
Kids Choice

Summer Chicken Linguine

with Sugar Snap Peas

792 kcal35 minutes

Creamy Seafood Linguine

Creamy Seafood Linguine

with Chives and Courgette Salad

619 kcal30 minutes

Pronto Papprdelle
Ready in 20min

Pronto Papprdelle

with Pancetta and Mushrooms

708 kcal20 minutes

Chicken & Mushroom Orzotto

Chicken & Mushroom Orzotto

with Rocket

610 kcal35 minutes

Rigatoni Caprese
Veggie

Rigatoni Caprese

with Mozzarella, Balsamic Tomato Salsa and Pine Nuts

775 kcal30 minutes

Speedy Sausage Rigatoni
Ready in 20min

Speedy Sausage Rigatoni

with Spinach

935 kcal20 minutes

Chicken Saltimbocca
Gourmet

Chicken Saltimbocca

with Mushroom Risotto, Rocket and Lemon Oil

710 kcal40 minutes

Lemon & Rosemary Chicken
Ready in 20min

Lemon & Rosemary Chicken

with Creamy Pasta and Broccoli

845 kcal20 minutes

Chicken Risotto

Chicken Risotto

with Saffron and Gremolata

711 kcal35 minutes