Meal Kit
Creamy Cannellini Parmesan Pasta
with spinach and pine nuts
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Tree Nuts (Pine Nuts), Milk, Wheat
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Over 30g proteinVegetarian
- Mediterranean
Chef
Scott Gorsky
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 15 oz. Cannellini Beans
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4 fl. oz. Cream Sauce Base
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5 oz. Penne Pasta
- 2 oz. Baby Spinach
- 1 Shallot
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1 oz. Grated Parmesan Cheese
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¼ oz. Pine Nuts
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) o30DdQ30
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Calories670
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Carbohydrates99g
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Net Carbs94g
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Fat19g
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Protein30g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using NY strip steak, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using yellowtail, pat dry. Add yellowtail, skin-side up first, and cook until fish reaches minimum internal temperature, 3-4 minutes per side. Fish thickness can vary; if you receive a thinner filet, we recommend checking for doneness sooner.
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Add protein to meal as desired.
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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 and set aside.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Toast Pine Nuts
Coarsely chop spinach.
Peel and mince shallot.Mince garlic.Place a large non-stick pan over medium heat. Add pine nuts to hot, dry pan. Stir occasionally until lightly browned and aromatic, 3-5 minutes.Immediately remove from burner and transfer pine nuts to a plate or bowl. Reserve pan; no need to wipe clean. -
3 Start the Sauce
Return pan used to toast pine nuts to medium heat and add 2 tsp. olive oil.
Add shallots to hot pan. Stir often until softened, 1-2 minutes.Add garlic and stir occasionally until aromatic, 30-60 seconds. -
4 Finish the Sauce
Drain beans.
Stir cream base, 1/4 cup reserved pasta cooking water, beans, 1/4 tsp. salt, and 1/4 tsp. pepper into hot pan. Bring to a simmer.Once simmering, stir often and carefully mash beans with the back of a spoon until few whole beans remain and sauce has thickened, 2-3 minutes. -
5 Add Pasta and Finish Dish
Stir cheese (reserve a pinch for garnish), pasta, spinach, and a pinch of salt into hot pan until wilted and combined, 1-2 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing with toasted pine nuts, reserved cheese, and red pepper flakes (to taste). Bon appétit!
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