Ground Beef, Radicchio & Green Pea Gemelli
with Toasted Panko Topping
Cooking time
20 minutes
Servings
2/4
Calories
920 /serving
Turn gemelli pasta into a real gem of an evening. The short twisted strands of al dente pasta are the perfect counterpoint for a sauce made up of robust winter ingredients. Toss them with garlicky browned ground beef, emerald green peas and dark ruby tones of torn radicchio leaves for a sophisticated Italian edge, all splashed with balsamic glaze. You’ll love the play of colour and consistency, especially when scattered with pan-toasted panko for polish.
We will send you:
- 250g Canadian-raised lean ground beef
- 15ml Minced garlic
- 1 Radicchio
- 20g Panko
- 150g Green peas
- 225g Gemelli
- 15g Balsamic glaze
- 30ml Vegetable demi-glace
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
31 g
Saturated Fat
8 g
Sodium
660 mg
Total Carb
119 g
Sugars
14 g
Protein
47 g
Fibre
10 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 10 to 12 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 & toast the panko
Meanwhile, quarter the radicchio; tear into bite-size pieces. In a large pan, heat a generous drizzle of oil on medium-high. Add the panko and toast, stirring frequently, 1 to 2 min., until golden brown. Transfer to a small bowl and season with S&P. Reserve the pan.
Cook the beef
In the same 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 ½ the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Transfer to a bowl and reserve the pan.
Make the sauce & combine the pasta
In the same pan, heat a drizzle of oil on medium-high. Add the radicchio and sauté, 2 to 3 min., until slightly wilted. Add the demi-glace, balsamic glaze, remaining spices and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined. Add the peas, beef and pasta. Cook, stirring frequently, 2 to 3 min., until coated 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. Top with the panko. Bon appétit!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
