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Spring Vegetable Tagliolini Carbonara

with Asparagus & String Bean Amandine

Cooking time

30 minutes

Servings

2/4

Calories

800 /serving

Treat yourself to something dreamy tonight, with this fresh tagliolini carbonara jam-packed with seasonal veggie goodness. You’ll give the Italian classic a plant-based twist by boiling asparagus segments and peas along with your pasta. Drain them all, then engulf them in a heavenly mix of cream, butter, egg and Grana Padano cheese. On the side, string beans amandine provide the perfect toothsomeness and crunch.

We will send you:

  • 170g String beans
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • ½ Bunch of asparagus
  • 25g Sliced almonds
  • 50g Green peas
  • 225g Fresh tagliolini
  • 75ml Heavy cream
  • 25g Grana Padano (contains rennet)
  • 9g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Egg, Milk, Mustard, Almonds, Wheat

You will need:

Medium pot
Medium pan
Strainer
Oil
1 or 2 tbsp Butter
Salt & pepper
1 or 2 Eggs
Total Fat
43 g
Saturated Fat
18 g
Sodium
960 mg
Total Carb
79 g
Sugars
7 g
Protein
31 g
Fibre
11 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Snap off and discard the woody ends of the asparagus; cut each stalk into thirds on an angle. Trim off and discard the stem ends of the string beans. Mince the garlic. Finely chop the parsley leaves and stems. Crack 1 egg into a bowl (double for 4 portions) and whisk until smooth; combine with ½ the Grana Padano. Season with ½ the spice blend and S&P.
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Toast the almonds
Heat a medium, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate. Reserve the pan.
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Cook the string beans
In the same pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add ½ the garlic and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until crisp-tender. Transfer to a serving plate and set aside in a warm spot.
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Boil the pasta & vegetables
While the string beans cook, add the pasta, asparagus and peas to the pot of boiling water, separating the pasta strands with your hands as you add them. Cook, stirring occasionally, 1 to 3 minutes, until the pasta is al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta and vegetables thoroughly. Rinse with warm water and toss with a drizzle of oil to prevent sticking. Set aside in a warm spot. Reserve the pot.
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Make the carbonara
In the same pot, heat 1 tbsp butter (double for 4 portions) on medium. Add the remaining garlic and ½ the parsley. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the heavy cream and cooked pasta and vegetables. Cook, 1 to 2 minutes, until the pasta is heated through. Remove from the heat and add the egg mixture; mix thoroughly until the pasta is coated in the sauce. Gradually add the reserved cooking water until you achieve your desired consistency; season with S&P to taste.
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Plate your dish
Divide the spring vegetable carbonara between your plates. Top with the remaining Grana Padano and ½ the toasted almonds. Serve the string beans on the side and top with the remaining toasted almonds and parsley. Bon appétit!