Name: Rosmarino with roasted beans, radicchio and Gorgonzola
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

1.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.

2.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.

Styling by Lisa Featherby

Styling by Vanessa Austin