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Easy prep
20 minutes

Mafalda in Ricotta-Walnut White Pesto

with Leafy Greens & Cauliflower

Cooking time

20 minutes




720 /serving

The power of pesto knows no bounds, and we’ve taken the well loved combination of herbs, garlic and cheese in a different direction for this chic and comforting pasta dish. The white version you’ll be whipping up gets its taste and consistency from fresh oregano, lemon and toasted walnuts, enriched with two types of cheese: Parmigiano Reggiano for some sharp tang and ricotta for pure unctuousness. It’s the ultimate winter coat for generously proportioned mafalda that wends its way between bite-size florets of roasted cauliflower and wilted greens.

We will send you:

  • 120g Baby spinach (or baby kale)
  • 15ml Minced garlic
  • 1 Lemon
  • 200g Cauliflower florets
  • 1 Bunch of oregano
  • 25g Walnuts
  • 225g Mafalda
  • 60g Ricotta
  • 25g Parmigiano Reggiano (contains rennet)
  • 9.5g Alla Romana spice blend (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Milk, Walnuts, Wheat

You will need:

Medium pot
Large pan
Sheet pan
Salt & pepper
Parchment paper
Total Fat
26 g
Saturated Fat
6 g
700 mg
Total Carbs
95 g
9 g
30 g
10 g
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Roast the cauliflower
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Cut the cauliflower florets into bite-size pieces. On a lined sheet pan, toss the cauliflower with a drizzle of oil; season with ½ the spice blend and S&P. Arrange in a single, even layer and roast in the oven, stirring halfway through, 14 to 16 minutes, until lightly browned and tender when pierced with a fork. Remove from the oven. Transfer to a plate and set aside in a warm spot.
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Boil the pasta
While the cauliflower roasts, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Mise en place
While the pasta boils, pick the oregano leaves off the stems, discarding the stems; finely chop the leaves. Juice the lemon. Heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer to a bowl and reserve the pan.
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Make the white pesto
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Remove from the heat and add the toasted walnuts, ricotta, Parmigiano Reggiano, ¾ of the oregano, ½ the reserved cooking water and 1 tbsp lemon juice (double for 4 portions). Stir to combine thoroughly and season with the remaining spice blend and S&P.
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Combine the pasta
Return the pan of pesto to the heat on medium. Add the cooked pasta and spinach. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted. Add the roasted cauliflower and stir to combine; season with S&P and any remaining lemon juice to taste. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your plates. Garnish with the remaining oregano. Bon appétit!