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Mascarpone Cacio e Pepe Conchiglie

with Cherry Tomato Confit & Balsamic-Dressed Salad

Cooking time

25 minutes

Servings

2/4

Calories

790 /serving

Think of this as a deluxe, dastardly take on mac n’ cheese. Of course, we don’t do anything halfway, and those fresh shell-shaped conchiglie are especially designed to scoop up the excessively luxurious peppery-creaminess of the mascarpone cheese sauce. To add a burst of sweetness and colour to the dish, you’ll prepare a jolly confit made of roasted cherry tomatoes, and serve this bowl of cheesy yum with a sunny green salad featuring flashes of sliced radish and fresh tomatoes.

We will send you:

  • 90g Baby lettuce
  • 140g Cherry tomatoes
  • 60g Radishes
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 30ml Rich, Snappy Whipped Balsamic vinaigrette
  • 225g Fresh conchiglie pasta
  • 25g Grana Padano (contains rennet)
  • 30ml Heavy cream
  • 100ml Mascarpone
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Eggs, Milk, Mustard, Sulphites, Wheat

You will need:

Medium pot
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
44 g
Saturated Fat
18 g
Sodium
870 mg
Total Carbs
77 g
Sugars
8 g
Protein
24 g
Fibres
5 g
Preparation
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Confit the cherry tomatoes
Preheat the oven to 450°F. Halve the cherry tomatoes. On a lined sheet pan, toss ⅔ of the cherry tomatoes with a generous drizzle of oil; season with ½ the spice blend and S&P to taste. Arrange in a single, even layer and roast in the oven, without stirring, 13 to 15 minutes, until softened.
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Mise en place
While the cherry tomatoes roast, bring a medium pot of salted water to a boil. Thinly slice the radishes into rounds and place in a bowl of cold water. Mince the garlic. Finely chop the parsley leaves and stems. In a medium bowl, combine the mascarpone, heavy cream and ½ the Grana Padano cheese; season with the remaining spice blend and S&P to taste.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 4 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot. Reserve the pot.
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Make the salad
While the pasta cooks, in a large serving bowl, combine the lettuce, radishes (drain and pat dry with paper towel before adding), ½ the parsley and the remaining tomatoes. Add the vinaigrette and toss well.
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Finish the pasta
In the reserved pot, heat a drizzle of oil on medium-high. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cheese mixture, cooked pasta and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until the sauce has thickened and the pasta is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the finished pasta between your plates. Top with the confit tomatoes. Garnish with the remaining Grana Padano and parsley. Serve the salad on the side. Bon appétit!