Farfalle with ground beef, yellow squash, and arugula-pistachio pesto

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


Farfalle with ground beef, yellow squash, and arugula-pistachio pesto

Soy-Free, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 610 Calories/Serving

20 Minutes

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. 

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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.
  • 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 shelled peas

Nutrition per serving

Calories 610, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 130mg (6% DV), Total Carb. 64g (23% DV), Fiber 12g (43% DV), Total Sugars 8g (Incl. 1g Added Sugars, 2% DV), Protein 32g
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, Sesame.


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

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 the farfalle, reserving ¼ cup [½ cup] pasta cooking water. Return the farfalle to the pot, add half the arugula-pistachio pesto, 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.

Kids Can!
  • 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.