Meal Kit
Asparagus Campanelle with Hazelnut Cream
with feta and peas
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Hazelnuts), Milk, Wheat
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Vegetarian
In Your Box (serves 2)
- 12 oz. Asparagus
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- 1 Lemon
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- 2 oz. Peas
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- 2 tsp. Vegetable Base
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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) 4PXzZwOm
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Calories640
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Carbohydrates83g
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Net Carbs75g
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Fat30g
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Protein21g
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Sodium1020mg
Recipe Steps
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
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Prep
Cut asparagus into 1 inch pieces
Juice lemon -
Cook Pasta
Cook to package directions. Reserve 1 cup of pasta water
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Cook Asparagus
In a medium pan, cook asparagus with 1 tsp olive oil and 1/2 tsp salt and 1/8 tsp pepper. Remove from pan and set aside.
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Make Sauce
In the same pan, add butter to pan with 1/2 the hazelnuts. Cook 1 minute. Add peas, half the lemon juice, and cream. Bring to a simmer.
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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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