Nick’s Pick | 10-Minute Fresh Torchiette
with Cherry Tomatoes, Peas & Feta
Cooking time
10 minutes
Servings
4
Calories
590 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Red, white and green is the theme of this pasta supper. Red is for cherry tomatoes, sweet and blistered to the popping point. Green is for those cute little peas that the kids like to chase around with a fork. And white is for cubes of feta cheese, bringing tangy, creamy flavours to the table. It all comes together quickly, thanks to fresh torchiette with a beautiful gloss of butter.
We will send you:
- 15ml Minced garlic
- 180g Baby greens (baby spinach or kale)
- 280g Cherry tomatoes
- 150g Green peas
- 450g Fresh torchiette
- 120ml Heavy cream
- 60g Feta
- 20g Pasta to Piccata blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Large high-sided pan
Oil
2 tbsp Butter
Total Fat
24 g
Saturated Fat
13 g
Sodium
440 mg
Total Carb
77 g
Sugars
4 g
Protein
21 g
Fibre
7 g
Preparation
Blister the tomatoes
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the tomatoes and cook, stirring occasionally, 2 to 3 min., until beginning to blister. Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
Make the sauce & boil the pasta
To the pan of tomatoes, add the pasta, cream, spices and 2 ¾ cups water; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 3 to 5 min., until the pasta is al dente and the sauce has thickened.
Combine the pasta
To the pan of pasta and sauce, add the peas and spinach. Cook, stirring frequently, 2 to 3 min., until the peas are bright green and the spinach has wilted. Off the heat, add 2 tbsp butter; stir well.
Finish & serve
To the pan of pasta, add ½ the cheese; stir well. Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
