Lemony Fresh Gemelli with Mascarpone Cheese
Baby Greens & Cherry Tomato Salad
Cooking time
20 minutes
Servings
4
Calories
650 /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 including lemon, toasted pistachios, leafy greens and indulgent mascarpone over al dente fresh gemelli. Even better, you’ll keep the veggie quotient high thanks to a pretty side salad packed with sweet cherry tomatoes.
We will send you:
- 240g Baby greens (baby spinach or kale)
- 100g Shredded red cabbage
- 1 Lemon
- 140g Cherry tomatoes
- 25g Pistachios
- 450g Fresh gemelli
- 30ml Basil pesto
- 120ml Mascarpone
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Cashews, Pistachios, Wheat
You will need:
Large high-sided pan
Large pot
Zester
Strainer
Olive oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
10 g
Sodium
860 mg
Total Carb
72 g
Sugars
4 g
Protein
21 g
Fibre
7 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Zest and halve the lemon; juice ½ and quarter the remaining ½. Roughly chop ⅓ of the spinach. Halve the tomatoes.
Toast the pistachios
In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Toast the pistachios, 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 olive oil to prevent sticking.
Make the vinaigrette
Meanwhile, in a large bowl, combine the lemon juice, 3 tbsp olive oil, a pinch of the remaining spices and S&P.
Combine the pasta
In the reserved pan, heat a generous drizzle of olive oil on medium-high. Sauté the chopped spinach, 1 to 2 min., until beginning to wilt; season with S&P. Add the pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted. Add the cheese, pesto, up to ½ the lemon zest, the remaining spices and S&P. Cook, stirring occasionally, 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, remaining lemon zest and the lemon wedges. Serve the salad on the side. Bon appétit!
