Meal Kit
Basil-Pecorino Campanelle
with roasted broccolini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Wheat
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Vegetarian
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 Onion
- 1 Red Bell Pepper
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- 4 oz. Broccolini
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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.
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Nutrition (per serving) VProjWqR
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Calories710
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Carbohydrates88g
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Net Carbs80g
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Fat35g
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Protein16g
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Sodium1040mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Pot
- 1 Baking Sheet
- 1 Colander
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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Meat lovers! If using proteins, cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil. If using Impossible burger, breaking up burger until heated through, 5-7 minutes. If using shrimp, pat dry. Cook until opaque and shrimp reaches minimum internal temperature, 2-3 minutes per side. If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Add to pasta as desired.
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Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.
Halve and peel onion. Cut halves into 1/2" slices.Trim bottom end from broccolini and cut into 3/4" slices at an angle. -
Roast the Vegetables
Toss together red bell pepper, onion (breaking up into pieces), broccolini, 4 tsp. olive oil, 1/2 tsp. salt, and 1/4 tsp. pepper 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
Once water is boiling, add pasta and cook until slightly undercooked, 7-9 minutes. Pasta should be slightly firmer than al dente.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and 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, stir in pasta. Return to a boil.Once boiling, stir often until sauce is creamy and 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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