Zesty Spaghetti Alla Chitarra with Bison Mini Meatballs
Asparagus & Green Bean Amandine
Cooking time
25 minutes
Servings
2/4
Calories
1260 /serving
Spaghetti and meatballs never had so much style! This pasta night achieves the perfect balance between refined and robust, with lean bison meat and fresh pasta. Lemon zest and cream give the pesto sauce extra vibrancy, while pan-toasted almonds brings richness to tender-crisp vegetables.
We will send you:
- 250g Canadian-raised lean ground bison
- 45ml Basil pesto
- 200g Green beans (or string peas)
- 1 Lemon
- 2 Garlic cloves
- ½ Bunch of asparagus
- 30g Panko
- 225g Fresh spaghetti alla chitarra
- 25g Almonds
- 45ml Heavy cream
- 9g Zesty Herbs spices (salt, garlic, dried carrots, spice, red bell pepper, sugar, curry powder (mustard), canola oil, onion, black pepper, lemon oil, citric acid)
Contains: Almonds • Cashews • Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Zester
4 or 8 tbsp Butter
1 or 2 Eggs
Total Fat
79 g
Saturated Fat
32 g
Sodium
1220 mg
Total Carb
94 g
Sugars
10 g
Protein
53 g
Fibre
13 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).
- 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!
