Meaty Pork Sausage Fettuccine
with Shaved Parmesan
Cooking time
15 minutes
Servings
2/4
Calories
1070 /serving
We’re wrapping a ribbon round pasta night. This quickie but goodie puts the spotlight on generous servings of fettuccine. It nestles up with tender green beans (boiled in the same pot) and Italian-spiced pork sausage meat sauced with sun-dried tomato pesto.
We will send you:
- 250g Canadian-raised mild Italian pork sausage meat
- 15ml Minced garlic
- 200g Green beans (or string peas)
- 60ml Sun-dried tomato pesto
- 225g Fettuccine
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 12g Meat & Greet spices (garlic, salt, onion, hydrolyzed vegetable proteins (soy), paprika, yeast extract, canola oil, oregano, cellulose, thyme)
Contains: Cashews • Milk • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
56 g
Saturated Fat
19 g
Sodium
1960 mg
Total Carb
103 g
Sugars
11 g
Protein
41 g
Fibre
7 g
Preparation
Boil the pasta & green beans
- Bring a medium pot of salted water to a boil.
- Remove the stem ends of the green beans; cut crosswise into thirds.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- In the last 3 min., add the green beans.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sausage meat*; season with the spices.
- Cook, breaking up the meat, 4 to 6 min., until golden brown and cooked through.
Combine the pasta
- To the pan, 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 often, 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 pork to a minimum internal temperature of 71°C.
