Fast Fresh Penne with Basil Pesto Mascarpone
Green Peas & Zucchini
Cooking time
10 minutes
Servings
2/4
Calories
770 /serving
Dream in green as you serve up this veggie-driven supper. Fresh penne gets the spotlight, cooking up in a matter of minutes. It meets its maker in a smart sauce that seamlessly incorporates garlic-sautéed grated zucchini with dollops of luscious mascarpone cheese. Add in popping green peas, our bright basil pesto and a splash of lemon juice to stir things up—literally. Ten minutes later, serve with a sprinkling of Grana Padano for sharpness.
We will send you:
- 15ml Minced garlic
- 45ml Basil pesto
- 1 Lemon
- 2 Green zucchini
- 150g Green peas
- 225g Fresh penne rigate
- 60ml Mascarpone
- 25g Grana Padano (contains rennet)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Grater
Total Fat
38 g
Saturated Fat
15 g
Sodium
1210 mg
Total Carb
82 g
Sugars
9 g
Protein
29 g
Fibre
9 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, juice the lemon. Grate the zucchini.
Start the sauce
In a large pan, heat a drizzle of oil on medium. Add the zucchini, garlic, spices and S&P. Sauté, 3 to 4 min., until tender. Add the mascarpone and ⅓ cup of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined.
Finish the sauce & combine the pasta
To the pan of sauce, add the pasta, peas, pesto, 1 tbsp butter (double for 4 portions) and ½ the lemon juice. Cook, stirring frequently, 1 to 2 min., until heated through and combined; season with S&P. 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 bowls. Garnish with the Grana Padano. Bon appétit!
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