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Print4u Tote Life Bag 90th For 1928 Black Made In Shopping Birthday

Birthday Life Shopping 1928 Tote Made Bag 90th In Print4u For Black xf4CTwxz

with Pancetta, Tagliatelle Noodles, and Asparagus

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Between their race cars and rapid-fire dialects, the Italians are known for keeping a molto rapido pace. This recipe is an homage to that speed—it turns traditional pasta amatriciana (pasta with pancetta) into a meal that can be prepared in just 20 minutes. You’ll be crushing the tomatoes for the sauce with your hands, just to get a feel for that Old World rusticity. But once they go in the pan, everything comes together with just a few easy stirs.

Tags: Nut freeEgg free
Allergens: In Bag Made 90th 1928 Shopping Black Tote Birthday For Print4u Life WheatEggsMilk
Preparation Time
20 minutes
Cooking difficulty
Level 1
Tote Made Bag Black Life Birthday Shopping In 1928 Print4u 90th For Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

1 unit

Yellow Onion

8 ounce

Asparagus

2 ounce

Pancetta

1 tablespoon

Italian Seasoning

14 ounce

Whole Peeled Tomatoes

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6 ounce

Tagliatelle

(ContainsWheat,Eggs)

4 ounce

Peas

2 ounce

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values / per serving
Nutrition Values / per serving
Energy (kJ) 2971 kJ
Calories Bag Print4u In Made For Birthday 90th Shopping 1928 Life Black Tote 710 kcal
Fat 26 g
Saturated Fat 11 g
Carbohydrate 89 g
Sugar 17 g
Dietary Fiber 11 g
Protein 31 g
Cholesterol 50 mg
Sodium 1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Large Pan
Large Pot
In Life Birthday Black Bag For Made 90th Shopping 1928 Tote Print4u Bowl
Strainer
1

Wash and dry all produce. Bring a large pot of salted water to a boil (TIP: Keep it covered to speed things up.) Heat a large drizzle of olive oil in a large pan over medium-high heat. Halve, peel, and dice onion. Trim woody bottom ends from asparagus, then cut stalks into 1-inch pieces.

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2

Add onion and half the pancetta to pan once hot (use remaining pancetta as you like). Season with salt, pepper, and Italian seasoning. Cook, tossing, until onion is soft and pancetta is crisped, about 5 minutes. Meanwhile, place tomatoes in a medium bowl and break up with your hands into small pieces.

3

Once water is boiling, add tagliatelle to pot. Cook, stirring occasionally, until chewy on the outside but still firm in the center, 6-7 minutes. Add asparagus to pot and cook until bright green and just tender, 3-5 minutes more (the tagliatelle should be al dente at this point). Carefully scoop out and reserve 1 cup cooking water, then drain.

4

While tagliatelle cooks, add tomatoes and ½ cup water to pan with pancetta and onion. Bring to a boil, then lower heat and reduce to a gentle simmer. Season with salt and pepper. Let simmer until tagliatelle and asparagus are ready.

5

After you’ve drained the tagliatelle and asparagus, reduce heat under pan with sauce to low. Stir in peas and cream cheese. Cook, stirring, until cream cheese is fully mixed in and peas are warmed through, about 1 minute. Season with salt and pepper.

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6

Add tagliatelle, asparagus, and ¼ cup reserved cooking water to pan with sauce. Toss to combine and evenly coat. Season with salt and pepper. Add more pasta water as needed if mixture seems dry. Divide between plates and sprinkle with Parmesan.

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