1 To make the malfatti fry spinach until wilted, cool then ring excess moisture out. Once cool, roughly chop and mix evenly into Galbani Ricotta with grated garlic, flour, 100g Galbani Gran Gusto, egg and lemon zest. Shape into 30-40g balls then chill on a oiled or floured tray until needed.
2 Prepare and blanch the green vegetables, refresh and keep chilled until needed.
3 Slice the tomatoes in half length ways and drizzle with olive oil and salt. Slow roast in a warm oven until blistered and sweet.
4 Place the malfatti in boiling water for 3-4 minutes until floating and slightly firm.
5 Meanwhile heat pesto in a pan and add the vegetables to warm through.
6 Assemble plate with malfatti, scattered herbs and vegetables and grated Galbani Gran Gusto.