Rosmarino with roasted beans, radicchio and Gorgonzola


  • Serves 4 people

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

  • 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.
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