Family Meal Kit
One Pot
Pork Ragú Farfalle
with kale and Asiago
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 16 oz. Ground Pork
- 8 fl. oz. Cream Sauce Base
- 10 oz. Farfalle Pasta
- 6 oz. Button Mushrooms
- 4 oz. Kale
- 2 oz. Shredded Asiago Cheese
- 2 oz. Cream Cheese
- ⅖ oz. Mushroom Broth Concentrate
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
- ½ tsp. Lemon N Herb 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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Calories730
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Carbohydrates62g
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Net Carbs59g
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Fat38g
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Protein36g
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Sodium1280mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Colander/Strainer
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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If using ground beef, follow same instructions.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water.Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Stem mushrooms and cut caps into 1/4” slices.Mince garlic. -
3 Cook the Pork and Mushrooms
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add ground pork, garlic salt, lemon n herb seasoning, mushrooms, 1/4 tsp. salt, and 1/4 tsp. pepper to hot pot. Break up meat until no pink remains and pork reaches a minimum internal temperature of 160 degrees, 5-7 minutes. -
4 Add the Kale
Add 2 tsp. olive oil, kale (in batches, don't overflow pot), 1/4 tsp. salt, and garlic to hot pot. Stir occasionally until wilted, 2-3 minutes.
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5 Add Sauce and Pasta and Finish Dish
Add cream base, cream cheese, 1/4 cup reserved pasta cooking water, shredded cheese, and mushroom base to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add pasta and stir occasionally until coated, 1-2 minutes.Remove from burner. Bon appétit!
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