Protein Swap | Fast Fresh Pappardelle with Ground Chorizo
Wilted Greens & Grana Padano
Cooking time
10 minutes
Servings
2/4
Calories
890 /serving
Fresh pasta sets a fast pace. Generously thick and quick to cook, ribbons of pappardelle have just the right amount of bite under the teeth. Toss them with browned ground chorizo that’s all sorts of savoury, and fling in some leafy greens. Finished with butter and Grana Padano, it fits like a velvet glove.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 15ml Minced garlic
- 120g Baby greens (baby spinach or kale)
- 1 Shallot (or onion)
- 225g Fresh pappardelle
- 12g Beef demi-glace
- 25g Grana Padano (contains rennet)
- 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, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
21 g
Sodium
1340 mg
Total Carb
74 g
Sugars
3 g
Protein
41 g
Fibre
5 g
Preparation
Cook the chorizo
Bring a medium pot of salted water to a boil. Halve, peel and mince the shallot. In a large pan, heat a drizzle of oil on medium-high. Add the shallot and garlic. Sauté, 1 to 2 min., until fragrant. Add the chorizo*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently. Boil, stirring often to separate the strands, 2 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.
Wilt the spinach
Meanwhile, to the pan of chorizo, add the spinach and S&P. Cook, stirring often, 1 to 2 min., until the spinach has wilted.
Combine the pasta
To the pan of chorizo and spinach, add the pasta, demi-glace and ½ the cheese. Gradually add the reserved cooking water until you achieve your desired consistency. Cook, stirring often, 1 to 2 min., until the pasta is heated through and combined. Add 3 tbsp butter (double for 4 portions).
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
