Protein Boost | Bacon, Spring Pea & Heirloom Zucchini Penne
with Basil Pesto Mascarpone
Cooking time
10 minutes
Servings
2/4
Calories
1020 /serving
Dream in green with this 10-minute cinch. Fresh penne meets a smart sauce that seamlessly incorporates grated heirloom zucchini and dollops of luscious mascarpone cheese. Add popping green peas, pesto and lemon juice to stir things up—literally—and end it with Grana Padano.
We will send you:
- 100g Naturally smoked bacon (raised without antibiotics by Canadian farmers)
- 2 Heirloom zucchini
- 15ml Minced garlic
- 45ml Basil pesto
- 1 Lemon
- 150g Green peas
- 225g Fresh penne rigate
- 60ml Mascarpone
- 25g Grana Padano (contains rennet)
Contains: Cashews • Eggs • Milk • Wheat
You will need:
Grater
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Total Fat
63 g
Saturated Fat
23 g
Sodium
1110 mg
Total Carb
85 g
Sugars
11 g
Protein
32 g
Fibre
10 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 3 to 6 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, juice the lemon.
- Grate the zucchini.
Start the sauce
- In a large pan, heat a drizzle of oil on medium.
- Add the zucchini, garlic and S&P. Sauté, 3 to 4 min., until tender.
- Add the mascarpone and ⅓ cup of the reserved cooking water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until combined.
Finish the sauce & combine the pasta
- To the pan, add the pasta, peas, pesto, 1 tbsp butter (double for 4 portions) and ½ the lemon juice.
- Cook, stirring often, 1 to 2 min., until heated through 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 bowls.
- Garnish with the Grana Padano. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
