Protein Swap | Fresh Pappardelle with Ground Pork
Wilted Greens & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
860 /serving
Fresh pasta sets a fast pace. Generously thick and quick, ribbons of pappardelle have just the right amount of bite. Toss them with browned ground pork that’s all sorts of savoury, and fling in some leafy greens. Finished with butter and Grana Padano, it fits like a velvet glove.
We will send you:
- 250g Canadian-raised lean ground pork
- 120g Baby greens (baby spinach or kale)
- 2 Garlic cloves
- 1 Shallot (or onion)
- 12g Beef demi-glace
- 225g Fresh pappardelle
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
46 g
Saturated Fat
19 g
Sodium
1190 mg
Total Carb
72 g
Sugars
3 g
Protein
44 g
Fibre
5 g
Preparation
Cook the beef
- Bring a medium pot of salted water to a boil.
- Halve, peel and mince the shallot.
- Mince the garlic.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the beef*; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently.
- Boil, stirring often to separate the strands, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Wilt the spinach
- Meanwhile, to the pan of beef, add the spinach and S&P.
- Cook, stirring often, 1 to 2 min., until the spinach has wilted.
Combine the pasta
- To the pan of beef and spinach, add the pasta, demi-glace and ½ the cheese.
- Gradually add the reserved cooking water until you achieve your desired consistency.
- Cook, stirring often, 1 to 2 min., until the pasta is heated through and combined.
- Add 3 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
