Chopped & Ready
Chopped & Ready
Asiago Pesto Cavatappi
with Brussels sprouts, squash, and walnuts
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Wheat
- Fiber-Rich
- Vegetarian
Chef
David Welch
In Your Box (serves 4)
- 16 oz. Cooked Cavatappi
- 8 fl. oz. Cream Sauce Base
- 8 oz. Cubed Butternut Squash
- 8 oz. Shredded Brussels Sprouts
- 2 oz. Basil Pesto
- 2 oz. Walnut Halves
- 1 oz. Cream Cheese
- 1 oz. Shredded Asiago Cheese
- 1 tsp. Garlic Salt
- ½ tsp. Garlic and Parsley Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories510
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Carbohydrates51g
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Net Carbs45g
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Fat29g
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Protein14g
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Sodium1280mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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1 Cook the Butternut Squash
Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add butternut squash, 1/4 tsp. salt, and 1/4 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, cover and stir occasionally until water is almost completely evaporated, 8-10 minutes. -
2 Add the Brussels sprouts
Uncover; add 2 tsp. olive oil, Brussels sprouts, garlic salt, garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir often until Brussels sprouts are wilted, 2-3 minutes.
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3 Add the Sauce
Add cream base, cream cheese, pesto, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir to combine and bring to a simmer.
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4 Add the Pasta
Once simmering, add pasta, 1/4 tsp. salt, and 2 Tbsp. water to hot pan. Stir often until pasta is heated through, 2-3 minutes,
Remove rom burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pasta with shredded cheese and walnuts. Bon appétit!
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