Recipe

Chimichurri Pasta

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Chimichurri Pasta

Vermicelloni pasta infused in a homemade chimichurri sauce, scattered with chilli flakes and grated parmesan cheese.




Ingredients to serve 2

  • 250g x Vermicelloni pasta
  • 15g x fresh parsley – chop coarsely
  • 8g x fresh coriander – chop coarsely
  • 5g x fresh basil – chop coarsely
  • 1 x jalapenos – chop coarsely
  • 1 clove x garlic – crush, peel and chop finely
  • ½ tbsp x lemon juice
  • 1 tsp x chilli flakes
  • 30g x hard cheese – grate finely
  • 2 tbsp x olive oil for the chimichurri sauce (from your pantry)
  • salt and black pepper (from your pantry)

Ingredients to serve 4

  • 500g x Vermicelloni pasta
  • 30g x fresh parsley – chop coarsely
  • 15g x fresh coriander – chop coarsely
  • 10g x fresh basil – chop coarsely
  • 2 x jalapenos – chop coarsely
  • 2 cloves x garlic – crush, peel and chop finely
  • 1 tbsp x lemon juice
  • 2 tsp x chilli flakes
  • 60g x hard cheese – grate finely
  • 4 tbsp x olive oil for the chimichurri sauce (from your pantry)
  • salt and black pepper (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Chimichurri sauce: In a mixing bowl, combine the following ingredients: fresh parsley, fresh coriander, fresh basil, jalapeno, garlic, lemon juice, and olive oil. Mix well and set aside.

Step 3

Pasta: In a large pot of lightly salted water, cook pasta for 3 minutes. Drain in a colander and drizzle with a little olive oil so the pasta doesn’t stick together. Return the pasta to the pot and add the Chimichurri sauce. Toss until well coated.

Step 4

Serve: Divide the pasta between the plates and scatter with chilli flakes and hard cheese.