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20 minutes

Trofie Pasta with Sun-dried Tomato Pesto

Grana Padano-Walnut Crumble & Roasted Broccoli

Cooking time

20 minutes

Servings

2/4

Calories

860 /serving

Legend has it that fishermen’s wives in the Italian region of Liguria used to sit on the Mediterranean coast and twist trofie as they waited for their husbands to return. Tonight there’s no waiting necessary—within 20 minutes you’ll be sitting down to a singularly satisfying dish of pasta. Your sauce-tossed fresh trofie will be topped with a scrumptious nutty crumble so good, you’ll want to sprinkle it onto your roasted broccoli, too.

We will send you:

  • 140g Cherry tomatoes
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 1 Broccoli
  • 45ml Sun-dried tomato pesto
  • 25g Walnuts
  • 30g Vegetable demi-glace
  • 300g Fresh trofie
  • 25g Grana Padano
  • 7.5g Trofie spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Egg, Milk, Walnuts, Cashews, Wheat

You will need:

Medium pot
Medium pan
Strainer
Sheet pan
Olive oil
Oil
Parchment paper
Salt & pepper
Total Fat
40 g
Saturated Fat
7 g
Sodium
1220 mg
Total Carbs
105 g
Sugars
9 g
Protein
33 g
Fibres
12 g
Preparation
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Roast the broccoli
Preheat the oven to 450°F. Remove the bottom inch of the broccoli stem and cut the broccoli into long, thin florets, including the stem. On a lined sheet pan, toss the broccoli with a drizzle of oil; season with ½ the spice blend. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 14 to 18 minutes, until tender when pierced with a fork.
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Mise en place
While the broccoli roasts, bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Thinly slice the garlic. Finely chop the parsley leaves and stems.
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Toast the walnuts & make the crumble
Heat a medium, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a cutting board to cool, then roughly chop. Wipe out and reserve the pan. In a medium bowl, combine the chopped walnuts, Grana Padano, ½ the parsley, a pinch of the remaining spice blend and a drizzle of olive oil; stir to combine thoroughly.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Add the cherry tomatoes and cook, stirring frequently, 3 to 5 minutes, until beginning to soften; season with the remaining spice blend and S&P. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the pesto, demi-glace and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until thickened.
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Cook the pasta
While the sauce cooks, add the pasta to the pot of boiling water. Cook, 2 to 3 minutes, until the pasta is al dente (still slightly firm to the bite). Reserving ½ cup of the cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Finish the pasta & serve
To the pan of sauce, add the cooked pasta and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you’ve achieved your desired consistency. Divide the finished pasta between your plates. Top the pasta with ½ the crumble and the remaining parsley. Top the broccoli with the remaining crumble and serve it on the side. Bon appétit!