Almond & Green Bean Mafalda
with Italian-Dressed Side Salad
Cooking time
15 minutes
Servings
2/4
Calories
970 /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, honours the arrival of Princess Mafalda of Savoy at the turn of the 20th century. Combined with sun-dried tomato pesto, it’s fit for royalty.
We will send you:
- 14g Basil
- 45ml Sun-dried tomato pesto
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 200g Green beans (or string peas)
- 25g Almonds
- 60ml Vegetable demi-glace
- 225g Mafalda
- 45ml Cold-pressed Italian vinaigrette
- 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 • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
51 g
Saturated Fat
8 g
Sodium
910 mg
Total Carb
108 g
Sugars
11 g
Protein
27 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 last 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 often, 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 often, 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!
