Protein Boost | Sausage Meat, Spring Pea & Zucchini Penne
with Basil Pesto Mascarpone
Cooking time
10 minutes
Servings
2/4
Calories
930 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Dream in green as you serve up this 10-minute cinch. Fresh penne meets its maker in a smart sauce that seamlessly incorporates garlic-sautéed grated zucchini with dollops of luscious mascarpone cheese. Add popping green peas, bright basil pesto and lemon juice to stir things up—literally. Finish your plates with Grana Padano cheese for sharpness.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 45ml Basil pesto
- 1 Lemon
- 2 Green zucchini
- 150g Green peas
- 225g Fresh penne rigate
- 60ml Mascarpone
- 25g Grana Padano (contains rennet)
- 15ml Minced garlic
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Grater
Total Fat
43 g
Saturated Fat
17 g
Sodium
2340 mg
Total Carb
85 g
Sugars
10 g
Protein
54 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, 3 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, juice the lemon. Grate the zucchini.
Cook the sausage meat
In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Start the sauce
Meanwhile, in a second large pan, heat a drizzle of oil on medium. Add the zucchini, garlic, spices and S&P. Sauté, 3 to 4 min., until tender. Add the mascarpone and ⅓ cup of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined.
Finish the sauce & combine the pasta
To the pan of sauce, add the pasta, peas, pesto, sausage meat, 1 tbsp butter (double for 4 portions) and ½ the lemon juice. Cook, stirring frequently, 1 to 2 min., until heated through 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 bowls. Garnish with the Grana Padano. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
