Fast Fresh Pappardelle, Ground Beef & Green Beans
with Sun-Dried Tomato Pesto & Shaved Parmesan
Cooking time
10 minutes
Servings
2/4
Calories
920 /serving
It’s pasta night and you’ll wrap a ribbon round it in no time. This quickie but goodie—which takes just 10 minutes of cooking time—puts the spotlight on one of the most generous cuts of pasta out there: fresh pappardelle. The noodles and green beans (boiled in the same pot for convenience) nestle up against ground beef sauced with sun-dried tomato pesto. Finish with a touch of butter and finesse with Parmesan cheese.
We will send you:
- 250g Ground beef
- 15ml Minced garlic
- 200g Green beans
- 30ml Sun-dried tomato pesto
- 225g Fresh pappardelle
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 12g Meat Up spices (garlic, salt, onion, paprika, cayenne pepper, sunflower oil, oregano, thyme)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
19 g
Sodium
1280 mg
Total Carb
77 g
Sugars
6 g
Protein
45 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the stem ends of the green beans; cut crosswise into thirds.
Cook the beef
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the beef*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
Boil the pasta & green beans
Meanwhile, add the pasta and green beans to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
To the pan of beef, add the demi-glace, pesto, pasta and green beans, ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P. Cook, stirring frequently, 1 to 2 min., until the pasta is coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the cheese. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
