with roasted broccolini, red bell pepper, and red onion
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:7 days
Spice Level:Not Spicy
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.
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.
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.
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.
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.
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.
Plate the Dish
Place pasta on plate and top with roasted vegetables.