Beefy Fusilli Rustica
with Zucchini and Toasted Almonds
The week just isn’t complete without at least one pasta night. If you agree, you’re in luck! In this recipe, you’ll find fusilli studded with tender zucchini and swirls of sun-dried tomato pesto. The dreamy dish is finished off with a sprinkle of Parmesan and your new secret culinary weapon: toasted almonds!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Tree nuts)
Parmesan Cheese, shredded
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (Use same for 4ppl). Cover and bring to a boil over high heat. Meanhwile, halve zucchini lengthwise, then cut into 1/4-inch thick half-moons. Thinly slice basil.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted.Add panko and almonds, then season with salt and pepper.Cook, stirring often, until golden-brown, 3-4 min. Transfer mixture to a small bowl. Set aside.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef. Season with garlic salt and pepper. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
Meanwhile, add fusilli to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain.
Meanwhile, add zucchini and onions to the pan with beef mixture. Reduce heat to medium. Cook, stirring often, until veggies soften, 5-7 min.
To the pan with beef mixture, add fusilli, sun-dried tomato pesto, reserved pasta water, basil, half the Parmesan and 2 tbsp butter (dbl for 4ppl). Cook, stirring together, until fusilli is coated, 1-2 min. Divide pasta between bowls. Sprinkle panko mixture and remaining Parmesan over top. Sprinkle chili flakes over top, if desired.