Zesty Spaghetti Alla Chitarra with Mini Bison Meatballs
Garlicky Green Bean & Asparagus Amandine
Cooking time
25 minutes
Servings
2/4
Calories
1270 /serving
Spaghetti and meatballs never had so much style! This pasta night achieves the perfect balance between refined and robust, with lean bison meat meeting strands of al dente fresh pasta. Lemon zest and cream give the basil pesto sauce extra vibrancy, while pan-toasted almonds bring richness and crunch to a side of tender-crisp vegetables.
We will send you:
- 250g Canadian-raised lean ground bison
- 45ml Heavy cream
- 30g Panko
- 300g Green beans
- 45ml Basil pesto
- 2 Garlic cloves
- 1 Lemon
- ½ Bunch of asparagus
- 25g Almonds
- 225g Fresh spaghetti alla chitarra
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Cashews, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Oil
Zester
Medium pot
Strainer
1 or 2 Eggs
Salt & pepper (S&P)
Large pan
4 or 8 tbsp Butter
Total Fat
77 g
Saturated Fat
32 g
Sodium
870 mg
Total Carb
97 g
Sugars
10 g
Protein
52 g
Fibre
12 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Zest and quarter the lemon. Remove the stem ends of the green beans; cut crosswise into thirds. Remove the woody ends of the asparagus; cut crosswise into thirds. Mince the garlic.
Prepare & cook the meatballs
In a large bowl, combine the bison, panko, 1 egg (double for 4 portions), ½ the lemon zest, ½ the garlic, ½ the spices and S&P. Form into 16 meatballs (double for 4 portions) about the size of a dollar coin. In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 4 to 6 min., until browned and cooked through. Transfer to a plate. Wipe out and reserve the pan.
Boil & combine the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving 1 cup cooking water (double for 4 portions), drain and return to the pot. Add the pesto, cream, remaining lemon zest, ¾ of the reserved cooking water, 4 tbsp butter (double for 4 portions) and S&P. Heat the pot on medium. Cook, stirring often, 2 to 3 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Toast the almonds
Heat the reserved pan on medium. Add the almonds (roughly chop if whole) and toast, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a bowl and reserve the pan.
Make the vegetable amandine
In the same pan, heat a drizzle of oil on medium-high. Add the green beans, asparagus, remaining garlic and spices, and S&P. Sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions) and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender. Squeeze the juice of ½ the lemon wedges over. Top with the almonds.
Plate your dish
Divide the pasta and meatballs between your plates. Squeeze the juice from the remaining lemon wedges over. Serve the vegetable amandine on the side. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
