Spring Orecchiette with Chimichurri


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


  1. In a large skillet over medium heat, add the wine and let it reduce by half.
  2. Squeeze in half a pouch of the Herby Chimichurri and whisk for 30 seconds.
  3. Add in the reserved pasta water along with the juice and zest of the lemon to create a sauce.
  4. Add the cooked pasta and broccoli florets and toss until it is evenly coated with the sauce.
  5. Garnish with chili flakes and serve immediately.