Mascarpone Cacio e Pepe Conchiglie

with Confit Cherry Tomatoes & Balsamic Dressed Greens

790 cals

25 mins

Description

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 make a jolly confit from the roasted cherry tomatoes, and serve this bowl of cheesy yum with a sunny green salad featuring flashes of sliced radishes and fresh tomatoes.

Contains:

Eggs, Milk, Mustard, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

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 Bell Pepper & Olive spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Nutrition

Total fat	44g
Saturated Fat	18g
Sodium	870mg
Total carbs	77g
Sugar	8g
Protein	24g
Fibres	5g

Recipe Instructions

Step 1: 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.

Step 2: 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, cream and ½ the Grana Padano; season with the remaining spice blend and S&P to taste.

Step 3: 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 the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot. Reserve the pot.

Step 4: Make the salad

While the pasta boils, in a large serving bowl, combine the lettuce, radishes (drain and pat dry with paper towel before adding), ½ the parsley and the remaining cherry tomatoes. Add the vinaigrette and toss well.

Step 5: Combine 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.

Step 6: Plate your dish

Divide the finished pasta between your plates. Top with the confit cherry tomatoes. Garnish with the remaining Grana Padano and parsley. Serve the salad on the side. Bon appétit!