Speedy Pesto & Broccoli Farfalle
with Balsamic Cherry Tomatoes & Walnuts
Put your best-o foot forward with this gorgeous pesto. We’ve livened up a classic pasta dish with balsamic-roasted tomatoes, tender broccoli, and crunchy walnuts. You’re going to impress even your toughest critic with this flavoursome offering.
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 head
broccoli
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
farfalle
(Contains Gluten; May be present: Egg, Soy. )
½ unit
lemon
1 packet
Parmesan cheese
(Contains Milk;)
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
2 clove
garlic
1 pinch
chilli flakes
Not included in your delivery
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. Cut the cherry tomatoes in half. Finely chop the garlic (or use a garlic press). Cut the broccoli into 2cm florets. Roughly chop the walnuts.
In a medium bowl, toss the cherry tomatoes with the balsamic vinegar, garlic, a pinch of salt and pepper and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have extra time, marinate the tomatoes for 10-15 minutes. Place the tomatoes on an oven tray lined with baking paper and roast for 18-20 minutes, or until blistered. In the last 5 minutes, add the chopped walnuts to the tray and roast until toasted.
While the tomatoes are roasting, add the farfalle to the saucepan of boiling water. Cook for 11 minutes, or until ‘al dente’. In the last 3-4 minutes of pasta cooking time, add the broccoli. Drain and return to the saucepan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.
While the pasta is cooking, slice the lemon (see ingredients list) into wedges.
Add the traditional pesto, roasted cherry tomatoes, walnuts, chilli flakes (if using) and any remaining dressing from the oven tray to the saucepan with the pasta and broccoli. Squeeze over the juice from the lemon wedges and stir to combine. TIP: Add as much or as little lemon juice as you like, tasting as you go! Season to taste with salt and pepper.
Divide the speedy basil pesto, broccoli & walnut farfalle between bowls and top with the shaved Parmesan cheese.