Gemelli Alfredo
with Sun-Dried Tomato Pesto & Green Beans
Cooking time
15 minutes
Servings
2/4
Calories
970 /serving
Alfredo has feel-good vibes from start to finish. In this fast version, a winning mélange of butter, heavy cream and demi-glace sauces up squiggles of gemelli. Pumped with sun-dried tomato pesto and sautéed green beans, in 15 minutes it’s Alfredone!
We will send you:
- 50g Diced onions
- 300g Green beans (or string peas)
- 45ml Sun-dried tomato pesto
- 225g Gemelli
- 30ml Vegetable demi-glace
- 15g Minced roasted garlic
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
- 7.5g Olive Branch spices (garlic, red pepper bell, dried black olives, basil, oregano, salt, parsley, lemon powder (maltodextrin, lemon puree, citric acid, sugar, lemon juice), canola oil, black pepper, cellulose fiber (anti-caking agent))
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
3 or 6 tbsp Butter
Total Fat
54 g
Saturated Fat
23 g
Sodium
580 mg
Total Carb
107 g
Sugars
12 g
Protein
24 g
Fibre
9 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.
Cook the green beans
- Meanwhile, remove the stem ends of the green beans.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the green beans and sauté, 2 to 3 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions) and ⅓ of the pesto.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
- Transfer to a plate and reserve the pan.
Make the sauce
- In the same pan, heat a drizzle of oil on medium.
- Add the garlic and onions. Sauté, 2 to 3 min., until fragrant and tender.
- Add the demi-glace, cream, remaining pesto, ⅓ cup of the reserved cooking water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and add the spices. Cook, stirring often, 1 to 2 min., until slightly thickened.
Combine the pasta
- To the pan of sauce, add the pasta and 3 tbsp butter (double for 4 portions).
- Cook, stirring often, 1 to 2 min., until the pasta is coated and combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the cheese.
- Serve the green beans on the side. Bon appétit!
