Meal Kit
Beef and Cheddar Hamburger Assistant
with campanelle and peas
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Ground Beef
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6 oz. Campanelle Pasta
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4 oz. Shredded Cheddar Cheese
- 3 oz. Peas
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2 oz. Creme Fraiche
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1 oz. Sun Dried Tomato Pesto
- 2 Green Onions
- 1 Tbsp. Cornstarch
- 1 tsp. Seasoned Salt Blend
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) pq16BxO5
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Calories1070
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Carbohydrates80g
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Net Carbs74g
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Fat58g
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Protein54g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using ground turkey, break up until turkey reaches minimum internal temperature, 6-8 minutes.
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If using Impossible burger, break up until protein reaches a minimum internal temperature, 4-6 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 7-9 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Green Onions
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
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3 Cook the Ground Beef
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground beef, white portions of green onions, and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Drain any excess liquid, if desired. -
4 Add the Sauce
In a mixing bowl, combine cornstarch and 1/2 cup water. Stir until smooth. Set aside.
Add 1/2 cup reserved pasta cooking water (reserve remaining for adjusting), cornstarch mixture, pesto, seasoned salt, and creme fraiche to hot pan. Stir to combine and bring to a simmer.Once simmering, reduce heat to low. -
5 Add Pasta and Finish Dish
Add half the cheese (reserve remaining for garnish) to hot pan and stir until melted, 1-2 minutes.
Add peas and cooked pasta. Stir until pasta is coated and heated through, 2-3 minutes.Remove from burner. If too thick, add remaining pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping pasta with remaining cheese and green portions of green onions. Bon appétit!
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