Fast Fresh Gemelli Alfredo
with Sun-Dried Tomato Pesto & Green Beans
Cooking time
10 minutes
Servings
2/4
Calories
950 /serving
Rich and creamy, Alfredo is a pasta dish that you can sink into like a spa—it’s got feel-good vibes from start to finish. In this quick version, a winning combination of melted butter, heavy cream and demi-glace sauces up fresh squiggles of gemelli. It’s pumped up with sun-dried tomato pesto to give it a tangy edge. Get it all over the sautéed green beans on the side, too. Ten minutes later, call it Alfredone!
We will send you:
- 400g Green beans
- 50g Diced onions
- 45ml Sun-dried tomato pesto
- 225g Fresh gemelli
- 15g Minced roasted garlic
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 25g Grana Padano (contains rennet)
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
57 g
Saturated Fat
24 g
Sodium
1010 mg
Total Carb
87 g
Sugars
11 g
Protein
26 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.
Make the sauce
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the garlic and onions. Sauté, 2 to 3 min., until fragrant and tender. Add the demi-glace, cream, ⅔ of the pesto, ⅓ cup of the reserved cooking water (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and add the spices. Cook, stirring frequently, 1 to 2 min., until slightly thickened.
Cook the green beans
Meanwhile, remove the stem ends of the green beans. In a second large pan, heat a drizzle of oil on medium-high. Add the green beans and sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and the remaining pesto. Cook, partially covered, 1 to 2 min., until crisp-tender.
Combine the pasta
To the pan of sauce, add the pasta and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta is coated 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 plates. Garnish with the cheese. Serve the green beans on the side. Bon appétit!
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