Nick’s Pick | Fast Fresh Pappardelle & Pancetta
with Roasted Red Pepper, Almond & Brussels Sprout Sauce
Cooking time
10 minutes
Servings
2/4
Calories
700 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Wanna mastah fastah pastah? Fresh pappardelle is one of our all-time faves, for it’s generously thick-cut and toothsome texture. It has the girth to handle a rich and innovative sauce that’s full of veggie goodness. Give it volume and coating power from a clever combo of almond butter, roasted red pepper spread and tomato sauce. Bulk up on texture with finely sliced Brussels sprouts, plus some marvellously crispy morsels of salty pancetta.
We will send you:
- 85g Pancetta
- 200g Brussels sprouts
- 30ml Roasted red pepper spread
- 150g Green peas
- 30g Almond butter
- 225g Fresh pappardelle
- 100ml Tomato sauce
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Sulphites, Almonds, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
25 g
Saturated Fat
5 g
Sodium
1450 mg
Total Carb
93 g
Sugars
10 g
Protein
33 g
Fibre
13 g
Preparation
Cook the pancetta
In a large 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.
Mise en place
Meanwhile, bring a medium pot of salted water to a boil. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise.
Cook the Brussels sprouts
To the pan of pancetta, add the Brussels sprouts. Cook, stirring frequently, 2 to 3 min., until softened.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring occasionally, 2 to 3 min., until al dente. Reserving 1 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 small bowl, combine the almond butter, roasted red pepper spread, tomato sauce, spices and ½ the reserved cooking water. To the pan of pancetta and Brussels sprouts, add the sauce and peas; bring to a boil. Reduce the heat to simmer and add the pasta. Cook, stirring frequently, 30 sec. to 1 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.
Plate your dish
Divide the pasta between your bowls. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
