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Roasted Fioretto & Cheesy Gemelli

with Grana Padano Breadcrumbs & Wilted Kale

Cooking time

30 minutes

Servings

2/4

Calories

900 /serving

This hearty baked pasta dish has it all, including a new star vegetable: fioretto. With long stems, like broccolini, but blondish in colour like cauliflower, it’s sometimes called coralflower or caulilini. Both delicate and sweet, they become marvellously tender when roasted and served next to this cheesy pasta bake. Combine mascarpone, cream and Grana Padano to make a classic cream sauce for the gemelli, along with sautéed kale and roasted garlic. Blast the pasta in the oven one last time to get that Grana Padano and panko golden brown, and serve next to the fioretto.

We will send you:

  • 1 Bunch of parsley
  • 1 Lemon
  • ½ Bunch of kale
  • 225g Fioretto
  • 225g Gemelli pasta
  • 19g Panko
  • 1 Roasted garlic clove
  • 90ml Heavy cream
  • 30ml Mascarpone
  • 25g Grana Padano (contains rennet)
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Eggs, Milk, Wheat

You will need:

Medium pot
Large oven-safe pan
Zester
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
42 g
Saturated Fat
18 g
Sodium
670 mg
Total Carbs
112 g
Sugars
9 g
Protein
30 g
Fibres
9 g
Preparation
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Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Zest and quarter the lemon. Strip the kale leaves off the stems; roughly chop the leaves, discarding the stems. Cut and discard the stem ends of the fioretto. Mince the garlic. Finely chop the parsley leaves and stems. In a medium bowl, make the cheese mixture by combining the mascarpone, heavy cream and ½ the Grana Padano; season with a pinch of the spice blend and S&P to taste.
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Roast the fioretto
On a lined sheet pan, toss the fioretto with a drizzle of oil; season with ½ the remaining spice blend and S&P. Toss to coat and arrange in a single, even layer. Roast in the oven, flipping halfway through, 6 to 8 minutes, until tender when pierced with a fork. Squeeze the juice from up to ½ the lemon wedges over the roasted fioretto and set aside in a warm spot.
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Boil the pasta
While the fioretto roasts, add the pasta to the pot of boiling water; stir gently to separate. Cook, 10 to 12 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Make the Grana Padano breadcrumbs
While the pasta cooks, in a large oven-safe pan, heat a drizzle of oil on medium-high. Add the panko and up to ½ the lemon zest to the pan (to taste). Cook, stirring frequently, 1 to 2 minutes, until the panko is toasted. Transfer immediately to a medium bowl; add the parsley and remaining Grana Padano; season with ½ the remaining spice blend and S&P to taste. Wipe out and reserve the pan.
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Sauté the kale & make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the kale, roasted garlic and as much of the remaining lemon zest as you’d like. Sauté, stirring frequently, 1 to 2 minutes, until wilted; season with the remaining spice blend and S&P. Add the cooked pasta, cheese mixture, as much juice from the remaining lemon wedges as you’d like (squeeze directly over the bowl, through the fingers of your other hand to catch any seeds) and the reserved cooking water. Cook, stirring frequently, 3 to 4 minutes, until the pasta is coated with the sauce and the sauce has thickened.
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Finish the pasta & serve
Switch the oven to broil. Top the pasta with ⅔ of the Grana Padano breadcrumbs. Return to the oven and broil, 3 to 4 minutes, until beginning to brown. Divide the finished pasta and roasted fioretto between your plates. Top the roasted fioretto with the remaining Grana Padano breadcrumbs. Bon appétit!