Mafaldine with Whipped Feta
with lemon, roasted vegetables & hazelnuts
There is a special Ingredient in your box! Kumato tomatoes ripen to a deep brown colour and have a sweet, complex flavour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
1 piece
Kumato tomato
½ piece
Courgette
½ piece
Garlic
½ piece
Lemon
10 g
Hazelnuts
(Contains Hazelnuts May be present Peanuts, Tree nuts, Sesame)
5 g
Fresh flat leaf parsley
(May be present Celery)
½ sachet(s)
Za'atar
(Contains Sesame)
75 g
Cooking cream
(Contains Milk)
25 g
Greek-style cheese
(Contains Milk)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Slice the courgette into crescents and halve the tomato, then transfer both to a parchment-lined baking sheet.
- Drizzle with the olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes.
- Boil the mafaldine for 7 - 9 minutes, then reserve some of the pasta water before draining and setting aside.
- Finely chop the parsley and crush or mince the garlic.
- Zest the lemon and then cut it into quarters.
- Roughly chop the hazelnuts.
Did you know... parsley is very high in iron; per gram it contains three times as much as steak, which means even the relatively small amount of parsley in this recipe contributes to a healthy iron intake.
- Transfer the feta, cream, extra virgin olive oil and garlic to a tall container.
- Add half of the parsley and (per person) 0.5 tsp lemon zest, the juice of a lemon wedge and 0.5 tbsp water.
- Use an immersion blender to process into a smooth sauce and season to taste with salt and pepper.
- Transfer the whipped feta to the mafaldine and mix well to combine, adding a splash of pasta water as necessary if the sauce is too thick. Season to taste with salt and pepper.
- Serve the mafaldine on plates and top with the roasted vegetables.
- Garnish with the hazelnuts and the za'atar, along with the rest of the parsley and lemon zest.
- Serve any remaining lemon wedges alongside.