Nick’s Pick | Pork Sausage & Creamy Tomato Pesto Fusilli
with Roasted Zucchini & Crumbled Feta
Cooking time
20 minutes
Servings
4
Calories
840 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Regulars know how addictively delicious our sun-dried tomato pesto is, and here it brings a real kick to the creamy sauce in an overall flavour-packed dish. This fun fusilli dinner has got the rich meatiness of Italian-spiced sausage, the salty spike of crumbled feta and the tender delicacy of roasted zucchini—a flavour sponge if there ever was one! Not bad for 20 minutes in the kitchen.
We will send you:
- 500g Mild Italian pork sausage meat
- 60ml Sun-dried tomato pesto
- 4 Heirloom zucchini
- 340g Fusilli
- 90ml Heavy cream
- 60g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Sulphites, Wheat
You will need:
Medium pot
Oil
Sheet pan
Parchment paper
Salt & pepper (S&P)
Strainer
Large high-sided pan
Total Fat
46 g
Saturated Fat
16 g
Sodium
1270 mg
Total Carb
75 g
Sugars
8 g
Protein
34 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Thinly slice the zucchini crosswise on an angle. In a small bowl, crumble the cheese. Add a drizzle of oil and a pinch of the spices; stir well.
Roast the zucchini
On a lined sheet pan, toss the zucchini with a drizzle of oil, ⅔ of the remaining spices and S&P. Roast, flipping halfway, 7 to 9 min., until browned and tender. Sprinkle with the cheese.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; 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.
Cook the sausage meat & make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 5 to 7 min., until golden brown and cooked through. Add the cream and pesto. Cook, stirring occasionally, 1 to 2 min., until combined; season with the remaining spices.
Combine the pasta
To the pan of sauce, add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until 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 bowls. Serve the zucchini on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
