• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt.
• Add orecchiette to the boiling water and cook, over high heat, until “al dente”, 11 minutes.
• Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain orecchiette, then return to saucepan.

• Meanwhile, finely chop celery. 
• Slice lemon into wedges. 

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef & pork mince and celery, breaking it up with a spoon, until just browned, 3-4 minutes. Season with salt and pepper.
• Add sliced leek and cook, stirring, until softened,
4-5 minutes.
• Add garlic & herb seasoning and cook until fragrant,
1-2 minutes.

• Reduce heat of the pan to medium, then add cream (see ingredients), chicken-style stock powder, plant-based basil pesto, cooked orecchiette, a generous squeeze of lemon juice and reserved pasta water. Stir to combine and cook until sauce has slightly thickened, 1-2 minutes. Season to taste. 
• Divide super quick beef and pork orecchiette between bowls to serve. Enjoy!