Casarecce with Meatballs & Pecorino
in roasted pepper pesto sauce with cherry tomatoes
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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: Melk (inclusief lactose), Cashewnoten May be present: Noten, Pinda's)
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
½ piece
Bell pepper
4 piece
Beef-pork meatballs with Spanish-style seasoning
(May be present: Ei, Mosterd, Soja, Selderij, Gluten)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Transfer the pasta to the sauce and mix well to combine.
- Serve the pasta on plates and garnish with the cheese.
