Fresh pappardelle with chorizo, chickpeas, and ricotta salata
In a light take on Bolognese sauce, chickpeas and chorizo replace pork and veal, get tossed with kale and ricotta salata, and served over fresh pappardelle—benissimo!
In your bag
- 7 ounces fresh pappardelle
- ½ pound fresh loose chorizo (contains pork and spices)
- 1 cup cooked chickpeas
- ½ cup organic mirepoix (onions - carrots - celery)
- 2 tablespoons tomato paste
- 3 ounces organic baby kale or other leafy greens
- 1½ ounces ricotta salata
- 1 teaspoon red chile flakes (optional)
Because both chorizo and ricotta salata tend to be salty, go easy when seasoning and be sure to taste before you add more salt.
The French word mirepoix, pronounced “meer-pwah,” first appeared in culinary writings in the early 1800s. It refers to the trio of onions, carrots, and celery that provides the foundation for countless recipes. Many cultures have a blend like it: Spanish sofrito combines onion, garlic, and tomato; the German Suppengrün marries leeks, carrots, and celery root; and the Cajun holy trinity mixes onion, celery, and green bell pepper.
Calories: 770, Protein: 42g (84% DV), Fiber: 7g (28% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 6g, Saturated Fat: 13g (65% DV), Cholesterol: 145mg (48% DV), Sodium: 910mg (38% DV), Carbohydrates: 75g (25% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Milk, Eggs, 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.