Protein Boost | Lemony Pasta Primavera
with Shrimp & Grana Padano
Cooking time
15 minutes
Servings
2/4
Calories
990 /serving
Here’s how to say spring in Italian! Say it loud and clear with two kinds of peas and fresh basil, swirled up in a lemony cream sauce. The pasta of choice is bucatini, with a hollow centre for extra saucy coverage.
We will send you:
- 285g Shrimp (BAP-certified)
- 14g Basil
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 15ml Minced garlic
- 100g String peas (sugar snap peas or snow peas)
- 150g Green peas
- 225g Bucatini
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
- 30ml Lemon juice
Contains: Eggs • Milk • Shrimp • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
40 g
Saturated Fat
18 g
Sodium
530 mg
Total Carb
104 g
Sugars
10 g
Protein
52 g
Fibre
9 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 8 to 10 min., until al dente.
- Reserving ¼ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Sauté the string peas
- Meanwhile, cut the string peas crosswise into thirds.
- In a large pan, heat a drizzle of oil on medium.
- Add the string peas and sauté, 2 to 3 min., until crisp-tender.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
Make the sauce & combine the pasta
- To the pan, add the green peas, cream, ½ the reserved cooking water and 2 tbsp butter (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until beginning to thicken.
- Add the pasta and ½ the lemon juice. Cook, stirring often, 1 to 2 min., until combined and warmed through.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
- Meanwhile, in a medium bowl, combine the baby greens, remaining lemon juice, a drizzle of oil and S&P.
Finish & serve
- Pick the basil leaves off the stems; tear the leaves.
- Divide the pasta between your bowls.
- Top with a handful of the salad.
- Garnish with the basil and cheese.
- Serve the remaining salad on the side. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
