Fresh Pappardelle with Pancetta & Peas
Creamy Mascarpone Sauce & Baby Greens
Cooking time
10 minutes
Servings
2/4
Calories
850 /serving
With the grand-papa of pastas on hand, you’ll have a tempting evening set up in no time. Fresh pappardelle is quickly boiled to al dente, providing some nice snap to every generous bite. Tumble it into a low-key sauce, built on a base of garlic and scallions combined with ultra-creamy mascarpone cheese for a luscious consistency. It’s punctuated by nibbly morsels of pancetta, green peas and grated Grana Padano, plus a baby greens topper.
We will send you:
- 85g Pancetta
- 15ml Minced garlic
- 2 Scallions
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 150g Green peas
- 225g Fresh pappardelle
- 30ml Mascarpone
- 25g Grana Padano (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Slotted spoon
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
46 g
Saturated Fat
18 g
Sodium
1360 mg
Total Carb
79 g
Sugars
6 g
Protein
33 g
Fibre
7 g
Preparation
Boil the pasta
Bring a large pot of salted water to a boil. Add the pasta, separating the strands as you add them; stir gently. Boil, stirring occasionally, 1 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, 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. Using a slotted spoon, transfer to a paper towel-lined plate and keep warm, leaving any drippings in the pan. Reserve the pan.
Make the sauce
Thinly slice the scallions crosswise, separating the white bottoms and green tops. In the reserved pan, heat a drizzle of oil on medium-high. Add the garlic and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant. Add the peas, mascarpone and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until the peas turn bright green; season with the spices and S&P.
Combine the pasta
To the pan of sauce, add the pasta, pancetta, ½ the Grana Padano and 2 tbsp butter (double for 4 portions). 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.
Dress the baby greens & serve
In a small bowl, combine the baby greens, a drizzle of oil and S&P. Divide the pasta between your bowls. Garnish with the baby greens, green tops of the scallions and remaining Grana Padano. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
