Basil-Pecorino Campanelle

with roasted broccolini

Prep & Cook Time: 30-40 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
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.

Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion

In Your Box (serves 2)

  • 1 Red Bell Pepper
  • 1 Red Onion
  • 4 oz. Broccolini
  • Info
    6 oz. Campanelle Pasta
  • Info
    4 fl. oz. Light Cream
  • Info
    1 oz. Pecorino Cheese
  • Info
    2 Tbsp. Basil Pesto
  • Info
    ⅓ oz. Butter

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    731
  • Carbohydrates
    91g
  • Fat
    35g
  • Protein
    15g
  • Sodium
    1133mg

Recipe Steps

You Will Need

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

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Stem, seed, remove ribs, 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 at an angle.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    Toss red bell pepper, onion (breaking up into pieces), broccolini, 4 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper together on prepared baking sheet. Massage oil and seasoning into vegetables. Spread into a single layer and roast in hot oven until caramelized and tender, 17-20 minutes. While vegetables roast, cook pasta.

  • Step 3 - Cook the Pasta
    3

    Cook the Pasta

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

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pot used to cook pasta to medium-high heat. Add cream and half the pasta cooking water (reserve remaining for adjusting consistency) and bring to a boil. Once boiling, add pasta and return to a boil. Stir often until sauce is reduced to a creamy consistency that clings to pasta, 4-7 minutes.

  • Step 5 - Finish the Pasta
    5

    Finish the Pasta

    Remove pot from burner and stir in pecorino, basil pesto, and butter until smooth. If sauce is too thick, add reserved pasta cooking water 1 Tbsp. at a time until desired consistency is reached. Plate dish as pictured on front of card, topping pasta with roasted vegetables. Bon appétit!

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