Nick’s Pick | Basil Pesto Radiatore Pasta
with Oven-Roasted Cherry Tomatoes & Broccoli
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Got the early spring chills? Go for the frills! Radiatore is one of the most intricate pasta shapes, with its many ruffled layers. The best thing about it is that each of those frills is perfectly designed to grab onto your flavour-packed sauce! For this quick vegetarian feast you’ll toss the pasta in yummy basil pesto boosted with broccoli florets and roasted cherry tomatoes, all jammy and sweet. Add one last snowfall of Grana Padano.
We will send you:
- 1 Garlic clove
- 1 Shallot (or onion)
- 200g Broccoli florets
- 140g Cherry tomatoes
- 45ml Basil pesto
- 225g Radiatore
- 25g Grana Padano (contains rennet)
- 60ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Large pot
Large pan
Strainer
Sheet pan
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Oil
Olive oil
Total Fat
29 g
Saturated Fat
12 g
Sodium
570 mg
Total Carb
110 g
Sugars
12 g
Protein
26 g
Fibre
8 g
Preparation
Start the vegetables
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. On a lined sheet pan, toss the broccoli (halve if large) with a drizzle of oil, ⅓ of the spices and S&P. Roast, 6 to 8 min., until beginning to soften.
Finish the vegetables
When the broccoli is beginning to soften, remove from the oven, stir and add the tomatoes, a drizzle of oil, ½ the remaining spices and S&P; toss well. Roast, 10 to 12 min., until the tomatoes begin to burst and the broccoli is tender.
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.
Mise en place
Meanwhile, halve, peel and thinly slice the shallot. Mince the garlic.
Make the sauce
In a large pan, heat a drizzle of olive oil on medium-high. Add the garlic and shallot. Sauté, 1 to 2 min., until fragrant. Add the pesto, demi-glace, ½ the reserved cooking water, 2 tbsp butter (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until heated through.
Combine the pasta & serve
To the pan of sauce, add the pasta, vegetables, ½ the cheese and S&P; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
