Protein Boost | 10-Minute Fresh Trofie with Pancetta & Chive-Crouton Garnish
Leeks, Shaved Brussels Sprouts & Wilted Greens
Cooking time
10 minutes
Servings
2/4
Calories
820 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. And the trofie for fastest pasta goes to… this winning midweek special. Much-loved in their native Liguria region of Italy, fresh twists of trofie have a tapered shape that’s perfect for picking up pesto of different types. We’re pairing them with sun-dried tomato pesto loosened with veg demi-glace and butter. Sautéed veggies—leeks, shaved Brussels sprouts and wilted leafy greens—add volume and interest. In a final act of finesse, top with crispy croutons and sharp fresh chives.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 100g Shaved Brussels sprouts
- 75g Sliced leeks
- 45ml Sun-dried tomato pesto
- 1 Bunch of chives (or garlic chives)
- 25g Croutons
- 225g Fresh trofie
- 30ml Vegetable demi-glace
- 85g Pancetta
- 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
Large pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Medium pan
Total Fat
42 g
Saturated Fat
14 g
Sodium
1860 mg
Total Carb
87 g
Sugars
7 g
Protein
29 g
Fibre
9 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 4 to 6 min., until al dente. Reserving 1 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 Brussels sprouts and leeks. Sauté, 4 to 5 min., until softened; season with the spices and S&P.
Make the sauce
To the pan of vegetables, add the pesto, demi-glace, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring constantly, 2 to 3 min., until simmering.
Cook the pancetta
In a medium pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Combine the pasta
To the pan of sauce, add the spinach. Cook, stirring constantly, 1 to 2 min., until the spinach has wilted. Add the pasta and pancetta. Cook, stirring constantly, 1 to 2 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.
Finish & serve
Thinly slice the chives. Divide the pasta between your bowls. Garnish with the croutons and chives. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
