Meaty Pork Sausage Pappardelle
with Green Beans & Shaved Parmesan
Cooking time
10 minutes
Servings
2/4
Calories
840 /serving
We’re wrapping a ribbon round pasta night. This quickie but goodie puts the spotlight on one of the most generous cuts of pasta out there: fresh pappardelle. Green beans (boiled in the same pot) nestle up against Italian-spiced pork sausage meat sauced with sun-dried tomato pesto.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 200g Green beans (or string peas)
- 15ml Minced garlic
- 30ml Sun-dried tomato pesto
- 225g Fresh pappardelle
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 12g Meat & Greet spices (garlic, salt, onion, paprika, sunflower oil, oregano, thyme)
Contains: Cashews • Eggs • Milk • Soy • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
14 g
Sodium
2710 mg
Total Carb
76 g
Sugars
7 g
Protein
47 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 sausage meat
- 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 sausage meat*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until golden brown and 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, 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!
Goodfood X L'Abattoir: Expectedly unexpected
Our next collab comes from Canada's West Coast. Try elevated recipes built by Chef Lee Cooper of Vancouver's acclaimed L'Abattoir, a Michelin-recommended restaurant focused on local ingredients. Available on our Artisan Menu this November.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
