In order to bring you the best organic produce, some ingredients may differ from those depicted.
Farfalle with ground beef, yellow squash, and arugula-pistachio pesto
Soy-Free, Mediterranean, Diabetes-Friendly, Protein Plus
2 Servings, 640 Calories/Serving
Behold, a new twist on traditional pesto! For this speedy meal, we blend up extra virgin olive oil, Parmesan, and lemon with arugula and pistachios—so all you’ve gotta do is toss the pesto with pasta and veggies.
In your bag
- 10 ounces ground beef
- 5 ounces whole wheat farfalle
- Sunbasket arugula-pistachio pesto (extra virgin olive oil - arugula - pistachios - Parmesan - garlic - honey - lemon juice - kosher salt - Aleppo chile flakes)
- Your choice of protein
- 1 organic yellow squash or zucchini
- 1 or 2 cloves organic peeled fresh garlic
- 3 ounces organic grape or cherry tomatoes
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket Italian dressing (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
- ¼ cup organic peas
Calories 640, Total Fat 29g (37% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 180mg (8% DV), Total Carb. 64g (23% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 33g
Contains: Milk, Tree Nuts (pistachio), 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.
Wash produce before use
Cook the farfalle
Bring a medium sauce pot of generously salted water to a boil. Add the farfalle and cook until just tender, 8 to 10 minutes. Drain, reserving ¼ cup [½ cup] pasta cooking water. Add half the arugula-pistachio pesto to the pot, adding more to taste if desired, and toss to combine; cover to keep warm. While the water is heating and the farfalle is cooking, start preparing the rest of the meal.
Prep your protein
- Ground meat (including plant based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
- Tofu: Pat the tofu dry with paper towels; crumble into ¼-inch pieces.
Prep the remaining ingredients; cook your protein and vegetables
- Cut the squash in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Finely chop, press, or grate the garlic.
- Cut the tomatoes in half.
- Strip the parsley leaves from the stems; coarsely chop the leaves for garnish.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until the protein is lightly browned but not yet cooked through, 3 to 4 minutes.
Add the squash, garlic, and Italian dressing and cook, stirring occasionally, until the squash is tender and your protein is cooked through, 2 to 4 minutes.
Finish the pasta
To the pot with the farfalle, add the tomatoes, peas, reserved pasta cooking water, your protein, and squash. Cook over medium-low heat, tossing to combine, until the the ingredients are heated through and the sauce coats the farfalle, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the farfalle, vegetables, and sauce to individual bowls. Garnish with the parsley and serve.
- Fill a pot with salted water for the farfalle.
- Press the garlic (if you have a press).
- Strip the parsley leaves.
- Time the cooking.
- Garnish with the parsley.