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 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 salad leaves
1 packet
garlic paste
1 packet
light cooking cream
(Contains Milk;)
1 packet
vegetable stock pot
1 packet
basil pesto
(Contains Milk;)
1 pinch
chilli flakes
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in 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 pan. 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 salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Stir in 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 pan from heat. Stir in blistered tomatoes.
• Season pasta to taste. Toss salad to coat. • Divide pesto and cherry tomato pasta between bowls. Sprinkle with shaved Parmesan cheese. • Serve with apple and almond salad. Enjoy!