Quick Pancetta, Kale & Cherry Tomato Tagliolini
with Grated Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
750 /serving
Pancetta is one of Italy’s best-loved cured meats, made from delicious pork belly that’s salted and gently spiced to concentrate the flavours. Its lingering rich taste marries perfectly with these speedy pasta ingredients: strands of fresh tagliolini, juicy red cherry tomatoes, pre-chopped leaves of green kale and grated Grana Padano cheese. In 10 minutes—with a bit of butter to smooth the way—the table is set for a super-quick, satisfying, rustic Italian-inspired feast.
We will send you:
- 85g Pancetta
- 140g Cherry tomatoes
- 15ml Minced garlic
- 100g Chopped kale
- 225g Fresh tagliolini
- 25g Grana Padano (contains rennet)
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
39 g
Saturated Fat
16 g
Sodium
1350 mg
Total Carb
70 g
Sugars
5 g
Protein
32 g
Fibre
6 g
Preparation
Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta, separating the strands as you add them. Boil, stirring occasionally, 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.
Cook the pancetta
Meanwhile, in a large 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.
Cook the vegetables
Halve the tomatoes. To the pan of pancetta, add the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the kale, tomatoes, spices and S&P. Cook, stirring frequently, 2 to 3 min., until the kale has wilted and the tomatoes have softened.
Combine the pasta & serve
To the pan of pancetta and vegetables, add the pasta, cheese, demi-glace, 2 tbsp butter (double for 4 portions) and ⅔ of the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the pasta is coated and combined; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your plates. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
