Fettuccine al Limone
with Poppy Seed Slaw
Cooking time
15 minutes
Servings
2/4
Calories
800 /serving
When this pasta dish is waiting for you at home, you’ll be looking on the bright side all day long. Lemon juice punches up the creamy, cheesy sauce. Add a hearty winter slaw on the side, and you’ll be sitting down in 15 minutes.
We will send you:
- 15ml Minced garlic
- 200g Hearty Salad mix (cabbage, broccoli, kale, Brussels sprouts)
- 3g Poppy seeds
- 7g Honey
- 225g Fettuccine
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 30ml Lemon juice
Contains: Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
38 g
Saturated Fat
18 g
Sodium
250 mg
Total Carb
98 g
Sugars
9 g
Protein
22 g
Fibre
7 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 (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and black pepper. Sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, ½ the cheese, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, 1 to 2 min., until slightly reduced.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- Add ½ the lemon juice; toss well.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the slaw
- In a medium bowl, combine the salad mix, poppy seeds, honey, remaining lemon juice, a drizzle of oil and S&P.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese.
- Serve the slaw on the side. Bon appétit!
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