Pork Sausage & Creamy Tomato Pesto Fusilli
with Roasted Zucchini & Crumbled Feta
Cooking time
20 minutes
Servings
4
Calories
850 /serving
Regulars know how addictively delicious our sun-dried tomato pesto is, and here it kicks up a creamy sauce. This fun fusilli family dinner is meaty with Italian sausage, salty with crumbled feta and delicately tender with roasted zucchini—not bad for a relaxed 20 minutes in the kitchen.
We will send you:
- 500g Canadian-raised mild Italian pork sausage meat
- 3 Green zucchini
- 60ml Sun-dried tomato pesto
- 340g Fusilli
- 120ml Heavy cream
- 60g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Milk • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Strainer
Total Fat
48 g
Saturated Fat
18 g
Sodium
1230 mg
Total Carb
77 g
Sugars
9 g
Protein
34 g
Fibre
5 g
Preparation
Mise en place
- Preheat the oven to 450°F. Bring a medium pot of salted water to a boil.
- Thinly slice the zucchini crosswise on an angle.
- In a small bowl, crumble the cheese. Add a drizzle of oil and a pinch of the spices; stir well.
Roast the zucchini
- On a lined sheet pan, toss the zucchini with a drizzle of oil, ⅔ of the remaining spices and S&P.
- Roast, flipping halfway, 7 to 9 min., until browned and tender.
- Sprinkle with the cheese.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Cook the sausage meat & make the sauce
- Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the sausage meat* and cook, breaking up the meat, 5 to 7 min., until golden brown and cooked through.
- Add the cream and pesto. Cook, stirring occasionally, 1 to 2 min., until combined; season with the remaining spices.
Combine the pasta
- To the pan of sauce, add the pasta and ½ the reserved cooking water.
- Cook, stirring often, 1 to 2 min., until combined.
- 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.
- Serve the zucchini on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
