Spring Pea & Pork Meatball Pasta
with Spice-Roasted Green Beans
Cooking time
30 minutes
Servings
4
Calories
820 /serving
We’re always finding fun new ways to up the veggie intake at the family table. So here’s a bright idea: popping peas into ground pork meatballs adds a touch of green and makes them ultra tender (plus, the kids can lend a hand shaping them). Nestled into squiggles of creamy cavatappi pasta, along with roasted green beans, it’s the definition of a well-rounded meal.
We will send you:
- 510g Canadian-raised lean ground pork
- 600g Green beans
- 2 Garlic cloves
- 30g Panko
- 150g Green peas
- 340g Cavatappi pasta
- 120ml Heavy cream
- 25g Grana Padano (contains rennet)
- 15g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Oil
Sheet pan
Parchment paper
Large pot
Strainer
Medium heatproof bowl
Salt & pepper (S&P)
Large pan
Microwave
Total Fat
35 g
Saturated Fat
14 g
Sodium
630 mg
Total Carb
87 g
Sugars
10 g
Protein
44 g
Fibre
9 g
Preparation
Cook the peas
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. In a medium heatproof bowl, add the peas and 3 tbsp water. Cover tightly with plastic wrap. Microwave, stirring once, 5 to 7 min., until very soft. Add a drizzle of oil and S&P; mash the peas into a paste.
Prepare & cook the meatballs
Mince the garlic. In a large bowl, combine the pork, panko, peas, garlic, ⅓ of the spices and S&P. Form into 16 meatballs about the size of a golf ball. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through.
Roast the green beans
Meanwhile, remove the stem ends of the green beans. On a lined sheet pan, toss with a drizzle of oil, ½ the remaining spices and S&P. Roast, 5 to 8 min., until crisp-tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
To the pan of meatballs, add the cream, remaining spices and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until slightly reduced. Add the pasta and cheese. 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; season with S&P.
Plate your dish
Divide the pasta and meatballs between your plates. Serve the green beans on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
