Fresh Gemelli with Crisped Pancetta & Fresh Basil Leaves
Chunky Heirloom Zucchini & Cherry Tomato Cream Sauce
Cooking time
30 minutes
Servings
2/4
Calories
610 /serving
Super twin power activate! Fresh gemelli, so named for the twinned pasta strand that creates its double helix shape, has a wonderful tooth-tender effect when cooked to the requisite al dente. Add textures of crispy-chewy- salty pancetta, little heat-puckered tomatoes and large-cut morsels of heirloom zucchini. Bring in more flavour from pungent green basil leaves and peppery seasonings, smoothed out with a touch of cream. It’s all about contrasts in this pan of plenty.
We will send you:
- 85g Pancetta
- 140g Cherry tomatoes
- 1 Onion (or shallot)
- 1 Heirloom zucchini
- 1 Bunch of basil
- 15ml Tomato paste
- 15ml Red wine vinegar
- 225g Fresh gemelli
- 30ml Heavy cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large high-sided pan
Medium pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
9 g
Sodium
1470 mg
Total Carb
76 g
Sugars
7 g
Protein
27 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, 3 to 6 min., until al dente. Reserving 1 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, high-sided 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. Transfer to a small bowl, leaving any browned bits in the pan. Reserve the pan.
Make the sauce
Meanwhile, medium-dice the zucchini. Halve, peel and small-dice the onion. Halve the tomatoes. Heat the reserved pan on medium-high. Add the onion and sauté, scraping up any browned bits, 1 to 2 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until lightly browned. Add the tomatoes, vinegar, tomato paste, cream, spices and ¼ cup reserved cooking water (double for 4 portions). Reduce the heat to medium and cook, stirring occasionally, 1 to 2 min., until slightly reduced; season with S&P.
Combine the pasta & serve
Pick the basil leaves off the stems; finely chop ½ the leaves. To the pan of sauce, add the pasta and chopped basil; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your plates. Garnish with the remaining basil (tear before adding). Top with the pancetta. Bon appétit!
Refer a friend through GoodFriends
Send FREE meals to friends and family through our GoodFriends Referral Program! They'll get a week's worth of free dinners, plus $20 OFF each of their second and third orders. And you'll earn a $10 credit for every person who signs up and places a first order. We call that making dinner a winner for everyone!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
