Protein Swap | Fresh Pappardelle with Sausage Meat & Peas
Creamy Mascarpone Sauce & Baby Greens
Cooking time
10 minutes
Servings
2/4
Calories
870 /serving
With the grand-papa of pastas on hand, you’ll have a tempting evening set up in no time. Fresh pappardelle is quickly boiled to al dente, providing some nice snap to every generous bite. Tumble it into a low-key sauce, built on a base of garlic and scallions combined with ultra-creamy mascarpone cheese for a luscious consistency. It’s punctuated by nibbly morsels of Italian-spiced sausage meat, green peas and grated Grana Padano, plus a baby greens topper.
We will send you:
- 300g Canadian-raised mild Italian pork sausage meat
- 15ml Minced garlic
- 2 Scallions
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 150g Green peas
- 225g Fresh pappardelle
- 30ml Mascarpone
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
16 g
Sodium
1890 mg
Total Carb
82 g
Sugars
8 g
Protein
50 g
Fibre
7 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta, separating the strands as you add them; stir gently. Boil, stirring occasionally, 1 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.
Cook the sausage meat
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the sausage meat*; season with S&P. Cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
Thinly slice the scallions crosswise, separating the white bottoms and green tops. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and white bottoms of the scallions. Sauté, scraping up any browned bits, 30 sec. to 1 min., until fragrant. Add the peas, mascarpone and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the peas turn bright green; season with the spices and S&P.
Combine the pasta
To the pan of sauce, add the pasta, sausage meat, ½ the Grana Padano and 2 tbsp butter (double for 4 portions). 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.
Dress the baby greens & serve
In a small bowl, combine the baby greens, a drizzle of oil and S&P. Divide the pasta between your bowls. Garnish with the baby greens, green tops of the scallions and remaining Grana Padano. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
