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Easy prep

Mafalda in Sun-Dried Tomato Pesto

with Almond-Garlic Topping & Green Salad

Cooking time

15 minutes




980 /serving

Some cultures celebrate the birth of a child with a baby shower. In Italy, they name a type of pasta after you—if you’re a princess, anyway! Mafalda, a cross between pappardelle and lasagna noodles, was allegedly created to honour the birth of Princess Mafalda of Savoy at the turn of the 20th century. Sun-dried tomato pesto offers up an easy and elegant coating for these toothsome pasta ribbons, while toasted and herbed almonds add a nutty, crunchy topping to both the main dish and the side salad. Just like that, you’ve cooked up a meal fit for royalty.

We will send you:

  • 50g Diced onions
  • 90g Baby lettuce
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 100g String beans
  • 60ml Sun-dried tomato pesto
  • 60ml Vegetable demi-glace
  • 225g Mafalda
  • 30ml Cold-pressed Italian vinaigrette
  • 25g Sliced almonds
  • 25g Grana Padano (contains rennet)
  • 3.5g Italian Inspiration spice blend (parsley, dried oregano, red chili pepper flakes, kosher salt)

Contains: Eggs, Milk, Sulphites, Cashews, Almonds, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Olive oil
Total Fat
52 g
Saturated Fat
8 g
570 mg
Total Carbs
106 g
10 g
27 g
10 g
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Cook the pasta & string beans
Bring a medium pot of salted water to a boil. Add the pasta to the boiling water; stir gently to separate. Cook, 8 to 10 minutes, or until al dente (still slightly firm to the bite). When there are 3 minutes left, add the string beans to the pot of pasta (halving them beforehand if you’d like). Reserving ½ cup cooking water (double for 4 portions), drain the pasta and the string beans thoroughly. Toss with a drizzle of olive oil to prevent sticking.
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Make the almond-garlic topping
While the pasta cooks, heat a drizzle of oil in a large pan on medium. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the almonds and toast, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl and add 2 tbsp olive oil (double for 4 portions); season with ½ the spice blend and S&P. Wipe out and reserve the pan.
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Make the sauce
In the same pan, heat a drizzle of oil on medium. Add the onions and remaining garlic; season with the remaining spice blend and S&P. Cook, stirring frequently, 30 seconds to 1 minute, then add the sun-dried tomato pesto and demi-glace. Cook, 1 to 2 minutes. Add the cooked pasta and string beans, reserved cooking water, ½ the basil (picking the leaves off the stems and tearing before adding) and ½ the Grana Padano. Toss well.
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Make the salad
While the sauce cooks, in a large bowl, combine the lettuce, remaining basil and ½ the almond-garlic topping; season with S&P. Drizzle the salad with as much of the vinaigrette as you’d like; toss to combine.
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Plate your dish
Divide the finished pasta between your plates. Garnish with the remaining almond-garlic topping and remaining Grana Padano. Serve the salad on the side. Bon appétit!