Quick Roast Cherry Tomato & Pesto Penne
with Pine Nut Pangrattato
Dinner that’s ready in a flash? We’ve got you covered. Boil some water for the pasta, preheat your oven for the roasted cherry tomatoes, cook a herby sauce and voila! Before your eyes is a delectable Italian pasta dish that’s sure to please!
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 packet
penne
(Contains Gluten, Wheat; May be present: Egg, Soy, Milk. )
2 clove
garlic
1 punnet
basil
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
½ packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
cucumber
1 bag
mixed salad leaves
1
zucchini
1 sachet
garlic & herb seasoning
1 sachet
vegetable stock powder
1 packet
plant-based basil pesto
(Contains Almond; May be present: Egg, Milk, Cashew, Walnut, Macadamia. )
Not included in your delivery
olive oil
1 drizzle
balsamic vinegar
½ tbs
brown sugar
Nutritional Values
Utensils
Cooking Steps
Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Place the cherry tomatoes on a lined oven tray and toss with a drizzle of balsamic vinegar and olive oil. Season with salt and pepper and toss to coat. Roast until blistered, 10-15 minutes.
While the tomatoes are roasting, cook the penne in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), drain and return to the saucepan. TIP: 'Al dente’ pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, finely chop the garlic. Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the pine nuts and panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl. Season and set aside.
While the pangrattato is cooking, slice the cucumber into thin rounds. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season. Add the cucumber and mixed salad leaves and toss to coat.
Grate the zucchini. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the zucchini until softened, 2-3 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Add the roasted cherry tomatoes, garlic & herb seasoning, brown sugar, vegetable stock powder, plant-based basil pesto, cooked penne and reserved pasta water and cook, until slightly reduced, 1-2 minutes. Season to taste.
Divide the roast cherry tomato & pesto penne between bowls. Tear over the basil leaves. Top with the pine nut pangrattato and serve with cucumber salad.