Pesto Radiatore
with Oven-Roasted Tomatoes & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Got the chills? Go for frills! Radiatore is among the crinkliest of pastas, shaped in layers that kind of look like a ruffled skirt. The best thing about it is that each of those frills is perfectly 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 tomatoes, all jammy and sweet, along with broccoli florets for that perfect crunch. Add a snowfall of Parmesan shavings, and hello festive mood.
We will send you:
- 1 Garlic clove
- 1 Shallot (or onion)
- 1 Head of broccoli
- 140g Cherry tomatoes
- 45ml Basil pesto
- 225g Radiatore
- 25g Shaved Parmesan (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Milk, Wheat
You will need:
Large pot
Large pan
Strainer
Peeler
Sheet pan
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
33 g
Saturated Fat
10 g
Sodium
790 mg
Total Carb
102 g
Sugars
12 g
Protein
27 g
Fibre
11 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Cut the broccoli head into bite-size florets; peel and slice the stem into rounds, discarding the bottom inch. On a lined sheet pan, toss 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, toss the tomatoes with a drizzle of oil, ½ the remaining spices and S&P. When the broccoli is partially cooked, 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.
Mise en place
Meanwhile, peel, halve and thinly slice the shallot. Mince the garlic.
Make the sauce
In a large pan, heat a drizzle of olive oil on medium-high. Sauté the garlic and shallot, 1 to 2 min., until fragrant. Add the pesto, reserved cooking water, 1 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, tomatoes, ½ the broccoli, ½ the cheese and S&P; toss well. Divide the pasta between your plates. Garnish with the remaining cheese. Serve the remaining broccoli on the side. Bon appétit!
