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Ready in 25 minutes

Gemelli with Pancetta & Spring Vegetables

Mascarpone Rosée Sauce & Fresh Basil

Cooking time

25 minutes




600 /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
  • 180g Baby greens (baby spinach or kale)
  • 3 Garlic cloves
  • 1 Bunch of basil
  • 2 Zucchini (green, yellow or heirloom)
  • 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 (S&P)
Total Fat
20 g
Saturated Fat
8 g
1270 mg
Total Carb
80 g
11 g
29 g
8 g
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Cook the pancetta & zucchini
Small-dice the zucchini. In a large, high-sided pan, heat a drizzle of oil on medium-high. Cook the pancetta, stirring frequently, 2 to 3 min., until beginning to brown. Add the zucchini 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 in the pan. Reserve the pan.
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Mise en place
Meanwhile, bring a large pot of salted water to a boil. Mince the garlic. Pick the basil leaves off 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. Reserving 1 cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking.
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Make the sauce
Meanwhile, heat the reserved pan on medium. Sauté the garlic, 30 sec. to 1 min., until fragrant. Add the tomatoes, ¼ cup water, ⅓ of the basil (tear before adding) and the spices; bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, 8 to 10 min., until the flavours have combined.
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Combine the pasta & 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 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. Add the pancetta and zucchini; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the remaining Grana Padano and basil (tear before adding). Bon appétit!

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