Meal Kit
Basil-Pecorino Campanelle
with roasted broccolini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
Chef
Nigel Palmer
There are many dishes we've come up with that fill us with pride, and our basil-pecorino cream sauce is near the top of the list. We invented it for steak, reinvented it with chicken, and now we're giving you its best showcase yet: Pasta is the perfect vessel to highlight the herbaceous, creamy sauce of our dreams. Your bowl will magically empty itself.
Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion
In Your Box (serves 2)
- 1 Onion
- 1 Red Bell Pepper
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6 oz. Campanelle Pasta
- 4 oz. Broccolini
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4 oz. Light Cream
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2 oz. Basil Pesto
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1 oz. Pecorino Cheese
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⅓ oz. Butter
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) d3VZl73D
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Calories720
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Carbohydrates90g
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Net Carbs83g
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Fat35g
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Protein14g
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Sodium1120mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Halve and peel onion. Cut halves into 1/2" slices.Trim bottom end from broccolini and cut into 3/4" slices at an angle. -
2 Roast the Vegetables
Toss red bell pepper, onion (breaking up into pieces), broccolini, 4 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper together on prepared baking sheet. Massage oil and seasoning into vegetables.
Spread into a single layer and roast in hot oven until caramelized and tender, 17-20 minutes.While vegetables roast, cook pasta. -
3 Cook the Pasta
Add pasta to boiling water and boil until slightly undercooked, 7-9 minutes. Pasta should be slightly firmer than al dente.
Reserve 1 cup pasta cooking water and drain pasta in a colander. Set aside.Reserve pot; no need to wipe clean. -
4 Make the Sauce
Return pot used to cook pasta to medium-high heat. Add cream and half the pasta cooking water (reserve remaining for adjusting consistency) and bring to a boil.
Once boiling, add pasta and return to a boil. Stir often until sauce is reduced to a creamy consistency that clings to pasta, 4-7 minutes. -
5 Finish the Pasta
Remove pot from burner and stir in pecorino, basil pesto, and butter until smooth.
If sauce is too thick, add reserved pasta cooking water 1 Tbsp. at a time until desired consistency is reached.Plate dish as pictured on front of card, topping pasta with roasted vegetables. Bon appétit!
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