Basil-Pecorino Campanelle

with roasted broccolini, red bell pepper, and red onion

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

A note about serious food allergies

There are many dishes we've come up with that fill us with pride, and our basil-pecorino cream sauce is near the top of the list. We invented it for steak, reinvented it with chicken, and now we're giving you its best showcase yet: Pasta is the perfect vessel to highlight the herbaceous, creamy sauce of our dreams. Your bowl will magically empty itself.

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Red Onion
  • 4 oz. Broccolini
  • 6 oz. Campanelle Pasta
  • 4 fl. oz. Heavy Whipping Cream
  • 1 oz. Pecorino Cheese
  • 2 Tbsp. Basil Pesto
  • ⅓ oz. Butter
  • Nutrition (per serving)

  • Calories
    662
  • Carbohydrates
    46g
  • Fat
    49g
  • Protein
    14g
  • Sodium
    991mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Colander

Before You Cook

  • Basil-Pecorino Campanelle with roasted broccolini, red bell pepper, and red onion
    1

    Prepare the Ingredients

    Stem, seed, and cut red bell pepper into ½" dice. Halve and peel onion. Cut halves into ½" slices. Trim bottom end from broccolini and cut into ¾" slices on an angle.

  • Basil-Pecorino Campanelle with roasted broccolini, red bell pepper, and red onion
    2

    Roast the Vegetables

    Toss red bell pepper, onion (breaking up into pieces), broccolini, 2 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast until caramelized and tender, 15-17 minutes. While vegetables roast, cook pasta.

  • Basil-Pecorino Campanelle with roasted broccolini, red bell pepper, and red onion
    3

    Cook the Pasta

    Place pasta into boiling water and boil until slightly undercooked, 7-9 minutes. Pasta should be slightly firmer than al dente. Reserve 1 cup pasta water and drain pasta in a colander. Reserve pot; no need to wipe clean.

  • Basil-Pecorino Campanelle with roasted broccolini, red bell pepper, and red onion
    4

    Make the Sauce

    In pot used to cook pasta, bring cream and ½ cup pasta water (reserve remaining for adjusting consistency) to a boil over medium-high heat. Add pasta and return to a boil. Stir often until reduced to a creamy consistency that clings to pasta, 4-7 minutes.

  • Basil-Pecorino Campanelle with roasted broccolini, red bell pepper, and red onion
    5

    Finish the Pasta

    Remove pot from burner and stir in pecorino, pesto, and butter until smooth. If sauce is too thick, add reserved pasta water 1 Tbsp. at a time until desired consistency is reached.

  • Basil-Pecorino Campanelle with roasted broccolini, red bell pepper, and red onion
    6

    Plate the Dish

    Place pasta on plate and top with roasted vegetables.