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Creamy Baked Orecchiette with Fresh Peas, Kalamata and Sundried Tomatoes

Creamy Baked Orecchiette with Fresh Peas, Kalamata and Sundried Tomatoes

Orecchiette is a small round bowl-like pasta that holds just the right amount of creamy sauce. The 4-cheese sauce is nicely balanced with fresh peas and little acidity from the olives.

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Ingredients: Orecchiette pasta, peas, fontina cheese, gorgonzola cheese, parmesan cheese, butter, flour, cream, sundried tomatoes, kalamata olives, half & half, salt

Serving Size: 2 cups

Eat Within: 5 days

Instructions: Reheat at 350 in an oven-safe dish for 20+ minutes until bubbly; hot throughout.

Notes: Enjoy with Honey Glazed Carrots and Field Greens with Orange Vinaigrette & Spiced Walnuts!

$10.15

Pairs Great With

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Parmesan Croutons

We've taken pillowy rosemary focaccia bread and tossed it in a parmesan and garlic mixture before throwing it in the oven to get nice and crispy. The perfect salad topping (or snack!)
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Ingredients: Flour, parmesan cheese, Rosemary”,” non gmo olive oil canola blend , garlic, sugar, yeast, salt

Serving Size: 3 cups

Eat Within: 10 days

Instructions: Enjoy!

$4.10

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