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20 minutes
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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
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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.
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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.
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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.
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Mise en place
Meanwhile, peel, halve and thinly slice the shallot. Mince the garlic.
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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.
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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!