Easy Pesto & Cherry Tomato Pasta
with Apple & Almond Salad
With some help from our brightly flavoured basil pesto and some blistered cherry tomatoes, your weeknight pasta just got a whole lot fancier.
The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 punnet
Snacking Tomatoes
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
zucchini
1
apple
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
mixed leaves
1 packet
light cooking cream
(Contains Milk;)
1 packet
garlic paste
1 packet
vegetable stock pot
1 packet
basil pesto
(Contains Milk;)
1 pinch
chilli flakes
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over high heat. Cook cherry tomatoes, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. • Pour the boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, grate zucchini. Thinly slice apple into wedges. • In a large bowl, combine a drizzle of olive oil and white wine vinegar. Season with salt and pepper. Add apple, flaked almonds and mixed leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• Return pan to medium-high heat with a drizzle of olive oil. Cook zucchini until softened, 2-3 minutes. Add garlic paste and cook until fragrant, 1 minute. Add light cooking cream and vegetable stock pot and cook until slightly thickened, 2-3 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove from heat. Stir in tomatoes.
• Season pasta to taste. Toss salad to coat. • Divide pesto and cherry tomato pasta between bowls. Sprinkle with grated Parmesan cheese. • Serve with apple and almond salad.