All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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
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.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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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