Protein Boost | B-All Bucatini with Sausage Meat, Basil Pesto, Beans & Bocconcini
Caesar-Dressed Side Salad
Cooking time
15 minutes
Servings
4
Calories
930 /serving
Power up on proteins! Add sausage meat to your meal with our Protein Boost option. Brought to you by the letter B! Bucatini is our star pasta because it can’t be beat for slurp-a-bility. For a yummy 15-minute one-pot family meal, it’s swirled with tender-crisp green beans and ooey-gooey bocconcini cheese, flecked with basil pesto. Kids can tear the curly leaf lettuce for the side salad, and toss it with radishes and our creamy dreamy Caesar vinaigrette.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 400g Green beans
- 60ml Basil pesto
- 1 Head of curly leaf lettuce
- 90ml Caesar vinaigrette
- 340g Bucatini
- 100g Mini bocconcini
- 200g Radishes
Contains: Cashews, Eggs, Milk, Mustard, Wheat
You will need:
Large pot
Strainer
Oil
2 tbsp Butter
Salt & pepper (S&P)
Large pan
Total Fat
53 g
Saturated Fat
17 g
Sodium
1070 mg
Total Carb
78 g
Sugars
8 g
Protein
38 g
Fibre
7 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Remove the stem ends of the green beans; cut crosswise into thirds on an angle. Separate the lettuce leaves; tear the leaves. Halve the radishes lengthwise; thinly slice crosswise.
Cook the sausage meat
In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat* and cook, breaking up the meat, 6 to 8 min., until golden brown and cooked through.
Boil the pasta & green beans
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final 4 min., add the green beans. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Combine the pasta
Tear the bocconcini into bite-size pieces. In the reserved pot, add the pasta and green beans, the sausage meat, pesto, bocconcini, 2 tbsp butter and S&P; stir well.
Make the salad
In a large bowl, combine the lettuce, radishes, vinaigrette and S&P.
Plate your dish
Divide the pasta between your bowls. Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
