Creamy Baby Greens Fettuccine

with Lemon & Toasted Pistachios

Make this delectable plant-based, Italian-inspired creation by tossing al dente pasta in a creamy lemon sauce, with fresh baby greens and crunchy pistachios. A wonder of textures and flavours, both comforting and satisfying.


Cooking time20 minutes

Servings2/4

Calories760 / serving


Nutrition per serving:
  • Total Fat: 35g
  • Sugars: 5g
  • Saturated Fat: 15g
  • Protein: 21g
  • Sodium: 450mg
  • Fibres: 7g
  • Total Carbs: 95g

Allergens: Milk, Mustard, Pistachios, Wheat


We will send you:

  • 120g Baby spinach (or baby greens)
  • 2 Garlic cloves
  • 1 Lemon
  • 25g Pistachios
  • 225g Fettuccine
  • 120ml Heavy cream
  • 9g Zesty Herb spice blend (dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil)

You will need:

  • Medium pot
  • Large pan
  • Zester
  • Strainer
  • Olive oil
  • Salt & pepper

Preparation

1

Mise en place

Bring a medium pot of salted water to a boil. Mince the garlic. Zest and quarter the lemon.

2

Boil the pasta

Add the pasta to the pot of boiling water; stir gently to separate. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving ¼ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.

3

Toast the pistachios

Heat a large, dry pan on medium-high. Add the pistachios and toast, stirring frequently, 2 to 3 minutes, until browned and fragrant. Transfer to a cutting board and reserve the pan. Once cool enough to handle, roughly chop the pistachios.

4

Finish the pasta

In the reserved pan, heat a drizzle of olive oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the juice of 2 lemon wedges (double for 4 portions) and cook, stirring frequently, 30 seconds to 1 minute, until the liquid has evaporated. Add the spinach, cooked pasta, heavy cream, reserved cooking water and as much of the lemon zest as you’d like; season with the spice blend and S&P. Cook, 1 to 2 minutes, until the sauce has thickened.

5

Plate your dish

Divide the finished pasta between your bowls. Top with the toasted pistachios. Garnish with the remaining lemon wedges. Bon appétit!