Nick’s Pick | Fast ’n’ Fresh Summer Pasta
with Creamy Corn, Zucchini & String Peas
Cooking time
10 minutes
Servings
2/4
Calories
620 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Summer is all about unwinding. So spend minimal time labouring and maximum time savouring with a pasta dish that’s totally suited to the season. Twists of fresh torchiette get all wound up with golden kernels of corn cut right off the cobs, pre-sliced zucchini half-moons and crisp string peas. Swirl in some veg-based demi-glace along with heavy cream and zesty dried herbs, and it’s up to Grana Padano to call it done-zo!
We will send you:
- 100g String peas (snow peas or sugar snap peas)
- 200g Zucchini half-moons
- 2 Ears of corn
- 225g Fresh torchiette
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Strainer
Oil
Large pan
Salt & pepper (S&P)
Total Fat
21 g
Saturated Fat
9 g
Sodium
560 mg
Total Carb
87 g
Sugars
10 g
Protein
23 g
Fibre
7 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Cut the corn kernels off the cobs (shuck if necessary). Cut the string peas into thirds.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 5 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the zucchini, string peas and corn. Sauté, 2 to 4 min., until beginning to soften; season with the spices and S&P.
Make the sauce & combine the pasta
To the pan of vegetables, add the demi-glace, cream, pasta, and ⅔ of the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the pasta is 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 plates. Garnish with the cheese. Bon appétit!
