with White Wine, Leeks and Bacon
Ingredients: Lasagna sheets (egg, wheat) (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) • Mild Italian sausage (pork, water, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, dehydrated red bell pepper) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Leek • Mushrooms • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Arugula and spinach mix • Pine nuts • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Chives • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide).
Allergens
Tags
Mild Italian Sausage, uncased
250 g
Bacon Strips
100 g
Lasagna Sheets
360 g
Leek
1 unit(s)
Cream Sauce Spice Blend
10 g
Italian Herb Spice Blend
5 g
Mushrooms
113 g
Chives
7 g
Arugula and Spinach Mix
56 g
Cream
237 mL
White Cooking Wine
4 tbsp
Pine Nuts
28 g
Balsamic Vinegar
1 tbsp
Oil
0.5 tbsp
Sugar
0.25 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add pine nuts to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Cut bacon into 1/2-inch pieces.
- Reheat the pan over medium. Add bacon. Cook for 5-7 min, stirring occasionally, until crispy.**
- While bacon cooks, on a clean cutting board, cut lasagna sheets width-wise into short 1/2-inch-wide strips. Transfer to a plate. (NOTE: These are your pappardelle noodles.)
- Thinly slice mushrooms.
- Thinly slice leeks.
- Thinly slice chives.
- Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined cutting board. Set aside. Discard all but 1 1/2 tbsp (3 tbsp) bacon fat.
- Reheat the pan over medium. Add sausage, leeks and mushrooms. Season with Italian Herb Spice Blend, salt and pepper. Cook, for 4-5 min, stirring often and breaking up sausage until no pink remains.**
- Meanwhile, to a large bowl, add vinegar, 1/4 tsp (1/2) tsp sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Stir to combine.
- Add arugula and spinach mix, pine nuts and half the bacon over top. Do not mix until step 6.
- Sprinkle Cream Sauce Spice Blend over sausage mixture. Stir to coat.
- Add white wine, cream and 3/4 cup (1 1/2 cups) water. Cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
- While sauce cooks, to the boiling water, add pappardelle noodles. Cook for 2-3 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/2 cup (1 cups) pasta water, then strain pappardelle.
- Remove the pan from heat. Add pappardelle. Season with salt and pepper. Toss to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Toss salad.
- Divide papardelle between bowls. Serve salad alongside.
- Sprinkle chives and remaining bacon over papardelle.
1570
kcal
Calories
95
g
Fat
40
g
Saturated Fat
131
g
Carbohydrate
8
g
Sugar
11
g
Dietary Fiber
51
g
Protein
300
mg
Cholesterol
1880
mg
Sodium
0.5
g
Trans Fat
1400
mg
Potassium
200
mg
Calcium
7
mg
Iron
with Truffle Salt and Lemon-Pine Nut Gremolata
