Mafalda with Sun-Dried Tomato Pesto
Toasted Almond Topping & Green Salad
Cooking time
15 minutes
Servings
2/4
Calories
790 /serving
In Italy, the ultimate celebration of a birth might be to name a type of pasta after the baby. Mafalda, a cross between pappardelle and lasagna noodles, was supposedly created to honour the arrival of Princess Mafalda of Savoy at the turn of the 20th century. Sun-dried tomato pesto offers up an easy and elegant coating for toothsome pasta ribbons, while toasted and spiced almonds add a nutty, crunchy effect to both the main dish and the side salad. Call it a meal fit for royalty.
We will send you:
- 200g Green beans
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Sun-dried tomato pesto
- 1 Bunch of basil
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 25g Almonds
- 170g Mafalda
- 60ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Almonds, Cashews, Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
6 g
Sodium
890 mg
Total Carb
93 g
Sugars
15 g
Protein
24 g
Fibre
10 g
Preparation
Boil the pasta & green beans
Bring a medium pot of salted water to a boil. Remove the stem ends of the green beans. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until al dente. In the final 3 min., add the green beans. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the almond topping
Meanwhile, in a large pan, heat a drizzle of oil on medium. Add the almonds (roughly chop if whole) and toast, stirring frequently, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl and add 2 tbsp oil (double for 4 portions), ½ the spices and S&P; stir well. Wipe out and reserve the pan.
Make the sauce & combine the pasta
Pick the basil leaves off the stems. In the reserved pan, heat a drizzle of oil on medium. Add the pesto, demi-glace and remaining spices. Cook, stirring frequently, 1 to 2 min., until combined. Add the pasta and green beans, the reserved cooking water, ½ the basil (tear before adding) and ½ the cheese; stir well.
Make the salad
Meanwhile, in a large bowl, combine the baby greens, remaining basil, ½ the almond topping, the vinaigrette and S&P.
Plate your dish
Divide the pasta between your plates. Garnish with the remaining almond topping and cheese. Serve the salad on the side. Bon appétit!
