Butter Bean & Radiatori Pasta Salad With Red Pepper Pesto, Balsamic Roasted Mediterranean Vegetables & Cashew 'Burrata'

Before you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). Thoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains before cooking or serving.

STEP 1

Preheat the oven to 220°C / 200°C fan and take out a saucepan and a roasting tray. Line the roasting tray with greaseproof paper if you like. Boil your kettle for cooking the pasta.

STEP 2

Remove the cherry tomatoes from the vine, and cut the red onion and courgette into bite-sized pieces. Toss all the vegetables in a glug of olive oil and ¾ of the balsamic glaze, then spread them in a single layer on the roasting tray. Season with salt and black pepper, and roast in the oven for 15–25 minutes, until the edges of the vegetables are charred and the tomatoes start to burst. Set aside the rest of the balsamic glaze for serving.

STEP 3

Place your saucepan over medium heat and fill with boiling water from the kettle. Salt the water generously and cook the spelt radiatori pasta for 11–12 minutes, or until al dente.

STEP 4

Drain and rinse the butter beans and set aside.

STEP 5

Once the pasta is cooked, reserve a mugful of the cooking water and drain. Return the pasta to the saucepan, add the red pesto and stir through over a low heat until all the pasta is coated and warmed through. Add a splash of the reserved pasta cooking water as needed, so the pasta is well coated in the sauce.

STEP 6

Just before serving, combine the roasted vegetables and the drained butter beans with the red pesto radiatori pasta. Divide between serving bowls and top with a dollop of cashew ‘burrata’. Finish with a drizzle of the reserved balsamic glaze, and enjoy!