Casarecce with Meatballs & Pecorino
in roasted pepper pesto sauce with cherry tomatoes4.0(198)
Calories
:
817 kcalProtein
:
38.1g proteinTotal
:
15 minutesDifficulty
:
MediumFamily
Allergens:
- Tarwe
- Milk (including lactose)
- Cashewnoten
- Lupine
- Ei
- Mosterd
- Soja
- May contain traces of allergens
- Noten
- Pinda's
- Selderij
- Gluten
Pecorino is an Italian sheep cheese which resembles Parmigiano Reggiano. Pecorino, however, is slightly milder in taste because it's aged for a shorter period.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
65 g
Red cherry tomatoes
90 g
Casarecce
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
100 g
Passata
20 g
Roasted pepper pesto
(Contains: Milk (including lactose), Cashewnoten May be present: Noten, Pinda's)
20 g
Grated Pecorino DOP
(Contains: Milk (including lactose))
½ piece
Bell pepper
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3417 kJ
Calories817 kcal
Fat35 g
Saturated Fat13.2 g
Carbohydrate82.5 g
Sugar16.9 g
Dietary Fiber9.5 g
Protein38.1 g
Salt2.6 g
Trans Fat0.3 g
Potassium75.9 mg
Calcium16.5 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Large Sautépan with Lid
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan for the pasta (see Tip). Cook the pasta for 10 - 12 minutes, then drain and set aside.
- Meanwhile, chop the onion and crush or mince the garlic.
- Halve the cherry tomatoes and cut the bell pepper into strips.
Tip: to save time, use a kettle instead.
2
- Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the meatballs for 3 - 4 minutes, then remove from the pan and set aside.
- In the same pan, fry the onion, garlic and bell pepper for 1 - 2 minutes.
- Add the cherry tomatoes and fry for another 1 - 2 minutes.
3
- Deglaze with the balsamic vinegar and the passata.
- Mix well to combine, add the meatballs and cover with the lid. Allow to simmer for 5 minutes.
- Stir the roasted pepper pesto into the sauce and season to taste with salt and pepper.
4
- Transfer the pasta to the sauce and mix well to combine.
- Serve the pasta on plates and garnish with the cheese.
