Shrimp & Romesco Fettuccine
with Spinach, Tomatoes & Red Pepper Pesto
Details
Plump, garlicky shrimp cook alongside spinach and tomatoes before swirling with twisty strands of fettuccine pasta and two vibrant sauces: nutty romesco and our roasted red pepper pesto.
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Ingredients
10 oz
Hot Italian Pork Sausage
8 oz
Fettuccine Pasta
4 oz
Grape Tomatoes
3 oz
Baby Spinach
2 clove
Garlic
6 tbsp
Roasted Bell Pepper Pesto
2 tbsp
Mascarpone Cheese
3 tbsp
Romesco Sauce (contains almonds)
¾ oz
Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the parmesan on the small side of a box grater.
step 2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.
step 3
Cook the sausage & vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and seasoned tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the tomatoes are slightly softened and the sausage is browned and cooked through. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.
step 4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked sausage and vegetables, mascarpone, romesco sauce, red pepper pesto, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the grated parmesan. Enjoy!
Ingredients
10 oz
Hot Italian Pork Sausage
8 oz
Fettuccine Pasta
4 oz
Grape Tomatoes
3 oz
Baby Spinach
2 clove
Garlic
6 tbsp
Roasted Bell Pepper Pesto
2 tbsp
Mascarpone Cheese
3 tbsp
Romesco Sauce (contains almonds)
¾ oz
Parmesan Cheese
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients
Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Halve the tomatoes; place in a bowl and season with salt and pepper. Grate the parmesan on the small side of a box grater.
step 2
Cook the pasta
Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water (or 1/2 cup for 4 servings), drain thoroughly and return to the pot.
step 3
Cook the sausage & vegetables
Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and seasoned tomatoes; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until the tomatoes are slightly softened and the sausage is browned and cooked through. Add the spinach. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.
step 4
Finish the pasta & serve your dish
To the pot of cooked pasta, add the cooked sausage and vegetables, mascarpone, romesco sauce, red pepper pesto, and half the reserved pasta cooking water; season with salt and pepper. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the grated parmesan. Enjoy!