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Rosmarino with roasted beans, radicchio and Gorgonzola

Rosmarino is little pasta shaped like rosemary leaves. If it's unavailable, use orzo or other tiny pasta.

You'll need

400 gm baby green beans ¾ radicchio, coarsely chopped 3 garlic cloves, thinly sliced 2 anchovy fillets, coarsely chopped 80 ml (1/3 cup) olive oil 1 tbsp rosemary 1 tbsp balsamic vinegar 300 gm rosmarino pasta 100 gm Gorgonzola dolcelatte For drizzling: extra-virgin olive oil 2 tbsp coarsely chopped roasted walnuts


  • 01
  • Preheat oven to 200C. Combine beans, radicchio, garlic and anchovy fillets in a roasting pan, drizzle with olive oil and roast until starting to caramelise, adding rosemary in last 4 minutes of cooking (15-17 minutes). Drizzle with balsamic and season to taste.
  • 02
  • Meanwhile, cook pasta in boiling water until al dente (6-10 minutes). Drain well, toss with bean mixture and Gorgonzola and serve drizzled with extra-virgin olive oil and scattered with walnuts.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Mar 2015

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