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20 minutes

Tomato Pesto-Tossed Warm Gemelli Salad

with Pickled Shallots, Baby Greens & Feta

Cooking time

20 minutes

Servings

2/4

Calories

710 /serving

Sometimes simplicity produces the tastiest results. When you start with supremely toothsome fresh gemelli like this, just a good dollop of our signature sun-dried tomato pesto is enough of an accompaniment. But just for good measure we decided to serve this as a lukewarm pasta salad, tossed with briny crumbled feta, sweet sautéed peppers, peppery baby greens and tangy pickled shallots. The result is a bright, happy dish that feels like a plateful of Mediterranean sunshine.

We will send you:

  • 140g Sweet peppers
  • 60g Baby greens (baby spinach, kale or arugula)
  • 1 Bunch of basil
  • 2 Shallots (or onions)
  • 60g Sun-dried tomato pesto
  • 30ml Red wine vinegar
  • 225g Fresh gemelli
  • 60g Feta
  • 10g Mediterranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Sulphites, Cashews, Wheat

You will need:

Medium pot
Medium pan
Oil
Salt & pepper
Medium heatproof bowl
Strainer
Small pot (or kettle)
Total Fat
31 g
Saturated Fat
7 g
Sodium
930 mg
Total Carbs
84 g
Sugars
10 g
Protein
25 g
Fibres
9 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Cut off the stem ends and core the sweet peppers; thinly slice into ¼ inch rounds. Peel the shallots; small-dice one and thinly slice the other shallot. Pick the basil leaves off the stems, discarding the stems.
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Marinate the sliced shallots
Bring 1 cup water (double for 4 portions) to a boil in a small pot (or kettle). In a medium, heatproof bowl, combine the sliced shallot with the boiling water. Let rest, 2 to 3 minutes, until beginning to soften. Thoroughly drain and combine with the red wine vinegar; season with ⅓ of the spice blend and S&P. Set aside to marinate for 10 minutes while you complete the next steps.
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Cook the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 2 to 3 minutes, until al dente (still slightly firm to the bite). Drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside to cool.
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Cook the sweet peppers
While the pasta cooks, in a medium pan, heat a drizzle of oil on medium. Add the diced shallot and cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the sweet peppers and cook, stirring occasionally, 3 to 4 minutes, until slightly softened; season with ½ the remaining spice blend and S&P. Transfer to a large bowl.
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Finish & serve
To the bowl of cooked sweet peppers, add the cooked pasta, sun-dried tomato pesto, baby greens, feta (crumble before adding) and pickled shallot; add as much of the shallot marinade as you’d like. Toss to combine; season with the remaining spice blend and S&P. Divide the finished pasta salad between your bowls. Garnish with the fresh basil (roughly chop before adding). Bon appétit!