Fun Fresh Gemelli with Mascarpone, Pesto & Toasted Pistachios
Lemony Baby Greens & Cherry Tomato Salad
Cooking time
20 minutes
Servings
4
Calories
620 /serving
The fantastic thing about pasta is that it’s the simplest food in the world, and it can also make for some of the most sophisticated dining experiences. Treat the whole family to an elevated meal with a stunning flavour combination featuring toasted pistachios, leafy greens, basil pesto and indulgent mascarpone over al dente fresh gemelli. Even better, you’ll keep the veggie quotient high thanks to a pretty lemon-dressed side salad packed with sweet cherry tomatoes.
We will send you:
- 180g Baby greens (baby spinach or kale)
- 150g Shredded cabbage
- 3 Garlic cloves
- 1 Lemon
- 140g Cherry tomatoes
- 25g Chopped pistachios
- 450g Fresh gemelli
- 45ml Basil pesto
- 60ml Mascarpone
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cashews, Eggs, Milk, Mustard, Pistachios, Sulphites, Wheat
You will need:
Large high-sided pan
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
7 g
Sodium
810 mg
Total Carb
73 g
Sugars
4 g
Protein
20 g
Fibre
7 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Halve the lemon; juice ½ and quarter the remaining ½. Roughly chop ⅓ of the spinach. Halve the tomatoes. Mince the garlic.
Toast the pistachios
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 min., until golden brown and fragrant; season with a pinch of the spices and S&P. Transfer to a cutting board. Once cool enough, roughly chop. Reserve the pan.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the vinaigrette
Meanwhile, in a large bowl, combine the lemon juice, 3 tbsp oil, a pinch of the remaining spices and S&P.
Make the sauce & combine the pasta
In the reserved pan, heat a generous drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the chopped spinach, pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted. Add the mascarpone, pesto, remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
To the bowl of vinaigrette, add the whole spinach, cabbage and tomatoes; toss well. Divide the pasta between your bowls. Garnish with the pistachios and lemon wedges. Serve the salad on the side. Bon appétit!
