C H E F FRESH • MADE • EASY

2PORTIONS

Fettuccine with Basil Pesto

Cannellini Beans, Cherry Tomatoes, Green Beans and Spinach

READY IN:

30 MINS

STORAGE: Keep ingredients refrigerated. Best consumed by date on label.

NEEDED FROM HOME: salt, pepper and extra virgin olive oil

Ingredients included in this BOX’D CHEF:

Basil Garlic Ground Almonds Italian Hard Cheese

Cherry Tomatoes Rosemary Baby SpinachFettuccine

Green Beans

Lemon

Cannellini Beans

HOW TO PREPARE YOUR

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ANY QUESTIONS?Email: boxdchef@elior-na.com

FOOD SAFETY REMINDERS: Wash hands before handling food and after any interruption. Thoroughly wash fresh fruit or vegetables before cutting. Wash, rinse and sanitize all equipment before and after use.

Allergen Advice: Allergens in this recipe are shown in bold below Contains: Peanuts, Tree Nuts, Milk, Gluten, Wheat

RECIPE AND ALLERGEN DISCLAIMER: The nutrition information contained in this recipe is based on calculated data and should be used for informational purposes only. We do not guarantee the accuracy of nutrition information since the information may change due to product formulation, recipe substitutions, portion size variation and other factors as you prepare the recipe. While we provide a list of all ingredients on your nutrition label, all of our ingredients are produced in a facility that also processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soy. Our staff are trained to follow food safety procedures in our kitchens and take steps to prevent cross-contact with other foods. However since cross-contamination may occur, we can never guarantee a dish is completely free from any allergens or specific ingredients due to product formulation change or possible alteration of the recipe. Individuals with food allergies or specific dietary concerns should speak with a member of our staff for individual assistance. BOX’D CHEF DOES NOT REPRESENT OR WARRANT THAT THE NUTRITION, INGREDIENT, ALLERGEN AND OTHER PRODUCT INFORMATION IS ACCURATE OR COMPLETE.

* Bring 6 quarts of water and 2 teaspoons of salt to a boil.

* Make pesto – add basil leaves (reserving a few small leaves for garnish), almonds, ½ of the garlic, ½ of the cheese, the juice from ½ the lemon and a pinch of salt and pepper to a blender or food processor. Blend all ingredients together thoroughly while slowly adding the oil. Reseason with salt and pepper to taste and set aside.

* Drain and rinse cannellini beans—set aside.

* Snip the stem end off of the beans and cut them in half, bias cut—set aside.

* Cut tomatoes in half—set aside.

* Pick rosemary leaves and finely chop—set aside.

* Drain pasta and veggies together, reserving ½ cup of cooking liquid.

* Add pasta and veggies to tomato mixture. Stir in pesto (and pasta water if too thick). Season to taste with salt and pepper.

* Divide evenly into 2 bowls. Drizzle a little olive oil over the top to finish and garnish with remaining fresh basil and shredded parmesan cheese.

* Heat 1 tablespoon olive oil in a large skillet over medium heat.

* Drop pasta in boiling water, agitating gently to prevent sticking. Pasta should cook for about 8 minutes until al dente or slightly firm.

* When skillet is hot, add remaining garlic and rosemary. Cook for 1 minute until golden brown.

* Add tomatoes. Cook for 4 minutes gently stirring ingredients together.

* After 4 minutes, add cannellini beans and cook for an additional 4 minutes.

* When pasta has cooked for 4 minutes, add green beans to boiling water with pasta. These ingredients will finish cooking together and for the final 30 seconds add spinach.