Weeknight pasta primavera with Parmesan and walnuts

Soy-Free, Mediterranean, Vegetarian

2 Servings, 620 Calories/Serving

20 Minutes

This fresh fettuccine dish showcases the beautiful colors of summer’s bounty, with bright green snap peas, sweet red cherry tomatoes, and an ombré of color from the radicchio.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

7 ounces fresh fettuccine
¼ pound organic sugar snap or snow peas
1 head organic radicchio or other chicory lettuce
6 ounces organic cherry or Sungold tomatoes
3 tablespoons walnuts
4 or 5 sprigs organic fresh basil
White bean sauce base (white beans - kosher salt - red chile flakes)
3 tablespoons grated Parmesan

Nutrition per serving

Calories 620, Total Fat 27g (35% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 430mg (19% DV), Total Carb. 76g (28% DV), Fiber 7g (25% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 23g
Contains: Milk, Eggs, Tree Nuts, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Cook the fettuccine

Bring a medium sauce pot of generously salted water to a boil.

Add the fettuccine a few noodles at a time and cook, stirring occasionally, until just tender, 3 to 5 minutes. Drain the fettuccine, reserving ¼ cup [½ cup] pasta cooking water. Return the fettuccine to the pot; drizzle with about 1 tablespoon [2 TBL] oil and toss to keep the noodles from sticking.
While the water heats and the fettuccine cooks, prepare the vegetables.

Prep and cook the vegetables

Cut the sugar snap peas in half on the diagonal.
Cut the radicchio in half lengthwise, then cut away any core; thinly slice enough radicchio to measure 1 cup [2 cups].

In a large frying pan over high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the snap peas and tomatoes, season with salt and pepper, and cook, stirring occasionally, until the snap peas are crisp-tender and the tomatoes are lightly charred, 2 to 3 minutes. Stir in the radicchio and cook until starting to wilt, 1 to 2 minutes. Transfer to a plate and cover to keep warm. Do not clean the pan.
While the vegetables cook, prepare the garnishes.

Prep the garnishes; finish the pasta

Coarsely chop the walnuts.
Strip the basil leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the white bean sauce base, 3 tablespoons [¼ cup plus 2 TBL] pasta cooking water, and half the Parmesan. Set aside the remaining Parmesan for garnish.

In the same pan used for the vegetables, stir in the white bean sauce and cook over medium heat until the sauce is warmed through, about 1 minute. Remove from the heat, add the fettuccine and vegetables, and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the fettuccine and vegetables to individual bowls. Garnish with the walnuts, basil, and remaining Parmesan and serve.

Kids Can!

Salt the pasta water.
Measure the radicchio.
Strip the basil leaves.
Stir the white bean sauce.
Garnish the pasta.

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