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Gemelli with Pancetta & Spring Vegetables

Mascarpone Rosée Sauce & Fresh Basil

Cooking time

25 minutes




580 /serving

When you want a pasta dish that goes big on the veggies and is guaranteed to be a big hit with the kids, you call on the services of pancetta. Irresistibly salty, tender and chewy, this cured pork does pasta night proud. You’ll sauté nuggets to golden brown with zucchini to take on the flavours, and use the pan fond to build a tomato sauce made extravagantly creamy with mascarpone cheese. Add peas and leafy greens and you’ve done everyone proud.

We will send you:

  • 170g Pancetta
  • 90g Baby spinach (or baby kale)
  • 3 Garlic cloves
  • 1 Bunch of basil
  • 1 Zucchini
  • 100g Green peas
  • 400ml Tomatoes (canned)
  • 340g Gemelli
  • 25g Grana Padano (contains rennet)
  • 60ml Mascarpone
  • 12g Gentle Fennel spices (salt, black pepper, garlic, onion, fennel, herbs, paprika, sunflower oil, parsley)

Contains: Eggs, Milk, Wheat

You will need:

Large high-sided pan
Large pot
Olive oil
Salt & pepper
Total Fat
20 g
Saturated Fat
8 g
1250 mg
Total Carbs
78 g
10 g
28 g
7 g
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Cook the pancetta & zucchini
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until beginning to brown. Small-dice the zucchini. Add the zucchini to the pan and cook, stirring frequently, 2 to 3 min., until the zucchini has softened and the pancetta is golden brown. Transfer to a plate, leaving any browned bits (or fond) in the pan. Reserve the pan.
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Mise en place
While the pancetta and zucchini cook, bring a large pot of salted water to a boil. Mince the garlic. Pick the basil leaves off the stems, discarding the stems.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
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Make the sauce
While the pasta boils, heat the reserved pan of fond on medium. Add the garlic and sauté, stirring frequently, 30 sec. to 1 min., until fragrant. Add the tomatoes, ¼ cup water and ⅓ of the basil leaves (tear with your hands before adding); season with the spice blend. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 min., until the flavours have combined.
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Finish & serve
To the pan of sauce, add the spinach and peas. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted. Add the cooked pasta, mascarpone, ½ the Grana Padano and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until combined; season with S&P to taste. Stir in the pancetta and zucchini. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your bowls. Garnish with the remaining Grana Padano and basil leaves (tear with your hands before adding). Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.