Pesto & Cherry Tomato Fasta-Pasta
with Walnut Salad
Enjoy this bowl loaded with flavoured basil pesto and some blistered cherry tomatoes which lace 'al dente' fettuccine to perfection. With a mustard cider and walnut salad for some crunch, 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
Leek
1 packet
Fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
Snacking Tomatoes
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains Milk;)
1 packet
Vegetable Stock Pot
1 packet
Basil Pesto
(Contains Milk;)
pinch
Chilli Flakes
1 packet
Walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
Mixed Salad Leaves
1 packet
Mustard Cider Dressing
1 packet
Parmesan Cheese
(Contains Milk;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Thinly slice leek. • 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 saucepan. Drizzle with olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes and leek, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in leek and blistered tomatoes.
• Meanwhile, in a large bowl, combine walnuts, mixed salad leaves, mustard cider dressing and a drizzle of olive oil. Season to taste. • Divide pesto and cherry tomato fasta-pasta between bowls. • Sprinkle with Parmesan cheese. Serve with walnut salad. Enjoy!