Honey Roasted Radish, Green Chilli & Bacon Rigatoni
with Greek Style Cheese, Courgette and Creme Fraiche
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Cashew nuts
- Soya
- Mustard
- May contain traces of allergens
- Celery
- Peanut
Add a fresh flavour to your plates with radishes. Crunchy and slightly spicy in flavour, radishes are often enjoyed in salads or roasted. The main part that's eaten is their roots, which can be pink, purple or white in colour, but the whole plant is edible.
Ingredients
100 grams
Radishes
1 sachet(s)
Chermoula Spice Mix
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat May be present: Soya, Mustard)
1 unit(s)
Courgette
(May be present: Celery)
90 grams
British Smoked Bacon Lardons
75 grams
Creme Fraiche
(Contains: Milk)
10 grams
Chicken Stock Paste
30 grams
Green Chilli Paste
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Trim and halve the radishes.
c) Pop the radishes onto a baking tray. Drizzle with oil, sprinkle over half the chermoula spice mix, season with salt and pepper, then toss to coat.
d) When the oven is hot, roast on the top shelf until tender, 10-12 mins.
a) Meanwhile, bring a large saucepan of water to the boil with ½ tsp salt for the rigatoni.
b) When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
c) Once cooked, drain in a colander and pop back in the pan.
d) Drizzle with oil and stir through to stop it sticking together.
a) Meanwhile, trim the courgette, then halve lengthways. Slice widthways into 1cm thick pieces.
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, add the bacon lardons and courgette.
d) Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Stir in the remaining chermoula spice mix, creme fraiche, chicken stock paste and water for the sauce (see pantry for amount).
b) Bring to the boil, then reduce the heat and simmer until thickened, 3-4 mins.
a) Once simmered, stir the green chilli paste and pesto into the creme fraiche sauce.
b) Once cooked, stir in the rigatoni. Season with salt and pepper. Add a splash of water if you feel it needs it.
c) Once the radishes are roasted, drizzle over the honey (see pantry for amount) and turn to glaze.
a) Share the green chilli and pesto bacon rigatoni between your serving bowls.
b) Top with the honey roasted radishes and finish by crumbling over the Greek style salad cheese.
