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Spring Orecchiette with Chimichurri

As simple as it gets! Herby Chimichurri, broccoli, pasta, lemon, a little white wine and you've got dinner on the table. Feel free to use any pasta shape, but we love the orecchiette because it makes us feel a little fancy, and they're pretty cute.

Chef Tip: Blanching! Submerge your veggies in boiling water, then place in an ice bath. This cooks the vegetables slightly, but also brightens and retains quality. Your veggies will remain in tip-top shape!


  • 1 lb Orecchiette, cooked as per package instructions (reserve ½ cup pasta cooking water)

  • ½ cup white wine

  • Haven’s Kitchen Herby Chimichurri 

  • 1 lemon, juiced and zested 

  • 1 small head broccoli, cut into florets and blanched 

  • 1 pinch chili flakes 



In a large skillet over medium heat, add the wine and let it reduce by half


Squeeze in half a pouch of the Herby Chimichurri and whisk for 30 seconds 


Add in the reserved pasta water along with the juice and zest of the lemon to create a sauce


Add the cooked pasta and broccoli florets and toss until it is evenly coated with the sauce 


Garnish with chili flakes and serve immediately 

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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