Burst Cherry Tomato & Bocconcini Gemelli
with Pesto-Drizzled Roasted Carrots & Cauliflower
Cooking time
30 minutes
Servings
4
Calories
650 /serving
Gemelli pasta is named for twins in Italian, because it looks like two strands twisted into one. Pair it with two irresistible ingredients: cherry tomatoes heated to the sweet spot so they burst in the pan and wedges of squeaky clean bocconcini cheese. Kiddos’ dream come true! On the side, lengths of carrots and florets of cauliflower are decked out with basil pesto for a gourmet touch that grownups will appreciate.
We will send you:
- 400g Carrots (orange or multicoloured)
- 200g Cauliflower florets
- 30ml Basil pesto
- 4 Garlic cloves
- 400ml Cherry tomatoes (canned)
- 450g Gemelli
- 60ml Vegetable demi-glace
- 100g Mini bocconcini
- 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews, Milk, Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Strainer
Large high-sided pan
Total Fat
16 g
Saturated Fat
5 g
Sodium
670 mg
Total Carb
108 g
Sugars
14 g
Protein
24 g
Fibre
10 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Quarter the bocconcini. In a small bowl, combine the bocconcini, a drizzle of oil and S&P. Halve the carrots lengthwise (quarter if large). Halve the cauliflower (quarter if large). Using the flat side of your knife, smash the garlic cloves.
Roast the vegetables
On a lined sheet pan, toss the carrots and cauliflower with a drizzle of oil, ½ the spices and S&P. Roast, flipping halfway, 18 to 22 min., until lightly browned and tender.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 12 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic cloves and sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes, demi-glace, remaining spices and ½ the reserved cooking water. Reduce the heat to simmer and cook, stirring occasionally, gently crushing the tomatoes, 8 to 10 min., until beginning to burst; season with S&P.
Dress the vegetables
In a large bowl, combine the vegetables and ½ the pesto.
Combine the pasta & serve
Remove the garlic cloves from the sauce. To the pan of sauce, add the pasta and remaining pesto; toss well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Top with the bocconcini. Serve the vegetables on the side. Bon appétit!
