Basil Pesto Radiatore
with Oven-Roasted Cherry Tomatoes & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
870 /serving
Radiatore is among the crinkliest of pastas, shaped in layers that kind of look like a ruffled skirt. The best part is that those frills are designed to grab onto your flavour-packed sauce! For this quick meat-free feast you’ll toss the noodles in our yummy basil pesto boosted with roasted cherry tomatoes, all jammy and sweet, along with broccoli florets for that alluring crunch. Add a shower of Grana Padano shavings, and bye-bye winter blahs.
We will send you:
- 1 Garlic clove
- 1 Shallot (or onion)
- 200g Broccoli florets
- 140g Cherry tomatoes
- 45ml Basil pesto
- 225g Radiatore
- 25g Grana Padano (contains rennet)
- 60ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Large pan
Strainer
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Oil
Total Fat
38 g
Saturated Fat
13 g
Sodium
570 mg
Total Carb
110 g
Sugars
12 g
Protein
26 g
Fibre
8 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 to 8 min., until partially cooked and beginning to soften.
Finish the vegetables
Meanwhile, in a medium bowl, combine the tomatoes, a drizzle of oil, ½ the remaining spices and S&P. When the broccoli is partially cooked, remove from the oven, stir and add the tomatoes. Roast, 10 to 12 min., until the tomatoes begin to burst and the broccoli is tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 6 to 8 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, halve, peel and thinly slice the shallot. Mince the garlic. In a large pan, heat a drizzle of oil on medium-high. Add the garlic and shallot. Sauté, 1 to 2 min., until fragrant. Add the pesto, demi-glace, reserved cooking water, 2 tbsp butter (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until heated through.
Combine the pasta & serve
To the pan of sauce, add the pasta, vegetables, ½ the cheese and S&P; toss well. Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
