Ground Beef Pesto Rosso Fusilli
with Butternut Squash & Walnuts
Cooking time
20 minutes
Servings
4
Calories
770 /serving
There’s more than meets the eye in this pasta dish. It's packed with all sorts of comforts from browned ground beef and fusilli spirals. But there's also added wholesomeness from diced fresh tomatoes and subtly crunchy walnuts, blended into red pesto sauce.
We will send you:
- 510g Canadian-raised lean ground beef
- 300g Diced butternut squash
- 60ml Sun-dried tomato pesto
- 2 Tomatoes
- 3 Garlic cloves
- 25g Chopped walnuts
- 60ml Vegetable demi-glace
- 340g Fusilli
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, yeast extract, green bell pepper, sunflower oil, paprika, silicon dioxide, turmeric, Cayenne pepper, citric acid)
Contains: Cashews • Milk • Sulphites • Walnuts • Wheat
You will need:
Large high-sided pan
Large pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
33 g
Saturated Fat
9 g
Sodium
630 mg
Total Carb
83 g
Sugars
11 g
Protein
39 g
Fibre
6 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, small-dice the tomatoes.
- Roughly chop the garlic.
Start the sauce
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the squash and sauté, 3 to 4 min., until beginning to soften.
- Add the garlic and walnuts. 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 5 min., until beginning to brown.
Finish the sauce & combine the pasta
- To the pan, add the tomatoes, pesto, demi-glace, ½ the reserved cooking water and S&P.
- Cook, covered, stirring occasionally, 4 to 6 min., until the beef* is cooked through and the squash has softened.
- Add the pasta and cook, stirring often, 2 to 3 min., until the sauce slightly thickens.
- 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 bowls. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
