Creamy Mafaldine with Honeyed Goat's Cheese Pearls
with panko topping, courgette & capers
Did you know that capers are the unopened buds of the caper plant? They are mainly harvested in countries with Mediterranean climates.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
50 g
Honeyed goat's cheese pearls
(Contains Milk)
90 g
Mafaldine
(Contains Wheat May be present Egg, Soy)
½ piece
Courgette
½ piece
Leek
½ piece
Lemon
½ sachet(s)
Italian seasoning
75 g
Cooking cream
(Contains Milk)
15 g
Panko breadcrumbs
(Contains Wheat)
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
15 g
Capers
5 g
Fresh flat leaf parsley & chives
Not included in your delivery
½ piece
Low sodium vegetable stock cube
¾ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
- Cook the mafaldine for 7 - 9 minutes, then reserve some of the pasta water before draining and setting aside.
- Meanwhile, dice the courgette.
- Chop the leek into thin rings.
Did you know... just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the courgette with the leek and the Italian herbs for 5 - 7 minutes. Season to taste with salt and pepper.
- Meanwhile, heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the panko with the pumpkin seeds until the panko is golden and the pumpkin seeds start to pop.
- Transfer the panko to a bowl and season to taste with salt and pepper.
- Finely chop the fresh herbs and roughly chop the capers. Cut the lemon into six wedges
- To the vegetables, add the cream and half of the capers, then squeeze in 1 lemon wedge per person. Mix well to combine.
- Transfer the mafaldine to the sauce and add some pasta water as necessary if the sauce is too thick. Mix well and season to taste with salt and pepper.
- Serve the mafaldine on deep plates and top with the panko mixture, the goat's cheese and the rest of the capers.
- Garnish with the fresh herbs and serve with the rest of the lemon wedges alongside.