Categories: Pasta
Ingredients
- 1 Red Bell Pepper
- 1 Red Onion
- 4 oz. Broccolini
- 6 oz. Campanelle Pasta
- 4 fl. oz. Light Cream
- 1 oz. Pecorino Cheese
- 2 Tbsp. Basil Pesto
- ⅓ oz. Butter
Directions
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Preheat oven to 400 degrees. Bring 8 cups water and 2 tsp. salt to a boil in a medium pot.
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Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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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.
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Toss red bell pepper, onion (breaking up into pieces), broccolini, 4 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer and roast in hot oven until caramelized and tender, 15-17 minutes. While vegetables roast, cook pasta.
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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 cooking water and drain pasta in a colander. Set aside. Reserve pot; no need to wipe clean.
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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. Add pasta and return to a boil. Stir often until reduced to a creamy consistency that clings to pasta, 4-7 minutes.
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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. Bon appétit!