All-Green Veggie Penne
with Grana Padano
Cooking time
20 minutes
Servings
4
Calories
650 /serving
Colour-coordinate this family pasta night with zucchini, string peas and basil pesto. In a relaxed 20 minutes, you'll be adding Grana Padano cheese and lemon juice at serving time. Despite what Kermit the Frog may have said, it’s easy being green!
We will send you:
- 1 Green zucchini
- 1 Lemon
- 100g String peas (sugar snap peas or snow peas)
- 120ml Basil pesto
- 340g Penne rigate
- 30g Minced roasted garlic
- 50g Grana Padano (contains rennet)
- 120ml Heavy cream
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
32 g
Saturated Fat
11 g
Sodium
260 mg
Total Carb
72 g
Sugars
8 g
Protein
21 g
Fibre
5 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, quarter the zucchini lengthwise; cut crosswise into ½ inch pieces.
- Remove the stem ends of the string peas; halve crosswise.
- Halve the lemon; juice ½ and quarter the remaining ½.
Sauté the vegetables & combine the pasta
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the zucchini, string peas and S&P. Sauté, adding 2 tbsp water halfway, 3 to 4 min., until crisp-tender.
- Add the pesto, cream, garlic and ½ the reserved cooking water. Cook, stirring often, 1 to 2 min., until slightly thickened.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined and warmed through; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Off the heat, add the lemon juice and ½ the cheese; stir well.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese and the lemon wedges. Bon appétit!
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