Creamy Squash & Pea Gemelli
with Crunchy Grana Padano Topping
Cooking time
20 minutes
Servings
4
Calories
720 /serving
This pasta dish is the perfect way to get vegetables into the kids—and to get the kids into vegetables! Morsels of butternut squash and string peas ride on a creamy, buttery, cheese-rich sauce, set off by a toasted panko topping.
We will send you:
- 300g Diced butternut squash
- 4 Garlic cloves
- 200g String peas (sugar snap peas or snow peas)
- 340g Gemelli
- 60g Panko
- 50g Grana Padano (contains rennet)
- 180ml Heavy cream
- 10g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
3 tbsp Butter
Total Fat
33 g
Saturated Fat
18 g
Sodium
290 mg
Total Carb
93 g
Sugars
10 g
Protein
20 g
Fibre
6 g
Preparation
Make the topping
- Bring a large pot of salted water to a boil.
- In a large, high-sided pan, heat 2 tbsp butter on medium-high.
- Add the panko and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a small bowl and add ½ the cheese.
- Reserve the pan.
Make the sauce
- Roughly chop the garlic.
- In the reserved pan, heat a drizzle of oil on medium.
- Add the squash, garlic, spices and S&P. Sauté, 2 to 3 min., until partially cooked.
- Add 4 tbsp water and cook, covered, 3 to 5 min., until tender.
- Add the cream and cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Boil the pasta & string peas
- Meanwhile, remove the stem ends of the string peas; halve crosswise.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- In the last 2 min., add the string peas.
Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
- To the pan of sauce, add the pasta, string peas, 1 tbsp butter, ½ the reserved cooking water and the remaining cheese.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency; season with S&P.
Plate your dish
- Divide the pasta between your plates.
- Sprinkle with the topping. Bon appétit!
