Marinated Fetta & Pesto Angel Hair Pasta
with Blistered Tomatoes
If you’re tossing in fresh cherry tomatoes to a pasta dish, you’re really missing a trick. Baking them first causes them to burst fabulous flavour through your dish – instead of in your eye.
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
cherry tomatoes
1 bag
baby spinach leaves
1 tub
basil pesto
(Contains Milk;)
1 tub
marinated goat cheese
(Contains Milk;)
200 g
Capellini Pasta
Not included in your delivery
2 tsp
olive oil
1 tbs
balsamic vinegar
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil.
Place the cherry tomatoes on the prepared oven tray. Drizzle over the olive oil (you can use some from your tub of marinated goat feta) and balsamic vinegar. Season with salt and pepper. Roast the cherry tomatoes in the oven for 10 minutes, or until slightly blistered.
Roasting tomatoes with balsamic vinegar is incredibly easy for such impressive results! Keep this recipe on hand and use it again to jazz up weekend brunches of eggs and your favourite sides.
Add the angel hair pasta to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it. Reserve 2 tbs of the cooking water. Drain the remaining water and return the pasta to the saucepan. Drizzle with a dash of olive oil and the reserved cooking water and toss with tongs.
Add the baby spinach leaves to the saucepan and stir until wilted. Add the basil pesto and crumble 1/2 the marinated goat feta over the pasta.
Add the cherry tomatoes to the saucepan and gently toss to combine.
Divide the marinated fetta and pesto angel hair pasta between bowls. Top with the remaining marinated goat feta. Enjoy!