Protein Boost | Fresh Torchiette, Pancetta, Goat Cheese & Toasted Walnuts
with Peas & Caramelized Onion
Cooking time
25 minutes
Servings
4
Calories
890 /serving
Power up on proteins! Add pancetta to your meal with our Protein Boost option. Sure to be a hit with macaroni-loving kids, torchiette puts a spin on the better-known pasta shape with its longer, loosely wound coils. Toss the fresh pasta in a creamy sauce that catches in its curls, along with caramelized onion, green peas and wilted greens. Touch it up before serving with dollops of tangy goat cheese and a scattering of toasted walnuts, and set a new standard for pasta night.
We will send you:
- 170g Pancetta
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Onion (or shallot)
- 150g Green peas
- 50g Walnuts
- 450g Fresh torchiette
- 120ml Heavy cream
- 120g Goat cheese
- 19g Mustard & Lemon blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, wheat flour, black pepper)
Contains: Eggs, Milk, Mustard, Sulphites, Walnuts, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
4 tbsp Butter
Salt & pepper (S&P)
Oil
Whisk
Medium pan
Total Fat
52 g
Saturated Fat
23 g
Sodium
1350 mg
Total Carb
77 g
Sugars
4 g
Protein
33 g
Fibre
8 g
Preparation
Mise en place & cook the pancetta
Bring a large pot of salted water to a boil. Halve, peel and thinly slice the onion. Mince the garlic. 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. Transfer to a paper towel-lined plate and keep warm.
Make the caramelized onion
In a large, high-sided pan, heat 1 tbsp butter on medium. Add the onion and sauté, 5 to 7 min., until lightly browned. Add 2 tbsp water and sauté, 2 to 4 min., until the onion is very tender; season with S&P. Transfer to a bowl. Wipe out and reserve the pan.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 4 to 6 min., until al dente. Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Toast the walnuts & sauté the peas
Heat the reserved pan on medium-high. Add the walnuts and toast, stirring frequently, 2 to 3 min., until fragrant and lightly golden. Transfer to a cutting board. Once cool enough, roughly chop. In the same pan, heat 1 tbsp butter on medium-high. Add the peas and sauté, 2 to 3 min., until bright green; season with S&P. Transfer to a bowl and reserve the pan.
Make the sauce
In the same pan, heat 2 tbsp butter on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the spices and cook, whisking constantly, 30 sec. to 1 min., until combined. Add the cream and reserved cooking water. Cook, whisking frequently, 2 to 3 min., until thickened and no lumps remain.
Combine the pasta & serve
To the pan of sauce, add the pasta and spinach. Cook, stirring frequently, 2 to 3 min., until the spinach has wilted and the pasta is combined. Add the peas, caramelized onion and S&P; stir well. Divide the pasta between your plates. Top with the pancetta, walnuts and cheese. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
