Asparagus Campanelle with Hazelnut Cream
with feta and peas
Prep & Cook Time: 60+ min.
Cook Within: 7 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat, Tree Nuts
Chef
Jimmy Cababa
In Your Box (serves 2)
- 2 tsp. Vegetable Base
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1 oz. Feta Cheese
- 2 oz. Peas
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1 oz. Hazelnut Pieces
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⅓ oz. Butter
- 1 Lemon
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4 oz. Light Cream
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6 oz. Campanelle Pasta
- 12 oz. Asparagus
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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Calories643
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Carbohydrates83g
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Fat30g
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Protein21g
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Sodium1016mg
Recipe Steps
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1 Prep
Cut asparagus into 1 inch pieces Juice lemon
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2 Cook Pasta
Cook to package directions. Reserve 1 cup of pasta water
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3 Cook Asparagus
In a medium pan, cook asparagus with 1 tsp olive oil and ½ tsp salt and 1/8 tsp pepper. Remove from pan and set aside.
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4 Make Sauce
In the same pan, add butter to pan with ½ the hazelnuts. Cook 1 minute. Add peas, half the lemon juice, and cream. Bring to a simmer.
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5 Finish The Dish
Add asparagus and pasta to the pan and toss to combine. Add reserved pasta water a tablespoon at a time until desired consistency. Top with remaining hazelnuts and feta cheese.
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