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20 minutes

Fresh Gemelli with Mascarpone & Lemon

Baby Greens & Cherry Tomato Salad

Cooking time

20 minutes

Servings

4

Calories

660 /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:

  • 180g Baby spinach (or baby kale)
  • 150g Shredded red cabbage
  • 3 Garlic cloves
  • 1 Lemon
  • 140g Cherry tomatoes
  • 50g Pistachios
  • 450g Fresh gemelli
  • 30g Basil pesto
  • 90ml 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, Pistachios, Cashews, Pine nuts, Wheat

You will need:

Large high-sided pan
Large pot
Zester
Strainer
Olive oil
Salt & pepper
Total Fat
32 g
Saturated Fat
8 g
Sodium
410 mg
Total Carbs
75 g
Sugars
5 g
Protein
20 g
Fibres
7 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Zest the lemon, then juice ½ and quarter the remaining ½. Roughly chop ⅓ of the spinach. Halve the cherry tomatoes. Mince the garlic.
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Toast the pistachios
In a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, until golden brown and fragrant; season with a pinch of the spice blend and S&P to taste. Transfer to a cutting board. Once cool enough to handle, roughly chop the pistachios. Reserve the pan.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
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Make the vinaigrette
While the pasta boils, in a large serving bowl, combine the lemon juice and 3 tbsp olive oil; season with a pinch of the remaining spice blend and S&P to taste.
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Combine the pasta
In the reserved pan, heat a generous drizzle of olive oil on medium-high. Stirring frequently throughout this step, add the garlic; cook, 30  sec. to 1 min., until fragrant. Add the chopped spinach, cooked pasta and ½ the reserved cooking water; cook, 1 to 2 min., until the spinach has wilted. Stir in the mascarpone, pesto and up to ½ the lemon zest (to taste); season with the remaining spice blend and S&P, to taste. Cook, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water.
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Finish & serve
To the bowl of vinaigrette, add the whole spinach, cabbage and cherry tomatoes; toss well. Divide the finished pasta between your bowls. Garnish with the pistachios, as much remaining lemon zest as you’d like and the lemon wedges. Serve the salad on the side. Bon appétit!