Cherry Tomato & Broccoli Farfalle
with Traditional Pesto- Gluten
- Milk
- Tree Nuts
- Walnut
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
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 – it even comes with its own bow ties to dress up the occasion.
Ingredients
1 punnet
cherry tomatoes
200 g
farfalle
(Contains: Gluten; May be present: Eggs, Soy.)
1 head
broccoli
2 tbs
traditional pesto
(Contains: Milk, Tree Nuts;)
½
lemon
½ block
Parmesan cheese
(Contains: Milk;)
¼ cup
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
Not included in your delivery
1 tbs
balsamic vinegar
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced.
To prepare the ingredients, halve the cherry tomatoes and finely grate the Parmesan cheese. Roughly chop the broccoli and walnuts.
Toss the cherry tomatoes in the balsamic vinegar and olive oil and place on a lined oven tray. Season with salt and pepper. Cook in the oven for 20 minutes or until blistered.
Meanwhile, bring a large pot of salted water to the boil. Add the farfalle pasta and cook for 7 minutes or until cooked to ‘al dente’. Add the broccolini in the last 2 minutes of cooking. Drain, reserving 1 tablespoon of the pasta water in a small cup.
Combine the pasta, reserved pasta water, pesto, broccoli and roasted tomatoes. Garnish with the Parmesan cheese and crunchy walnuts.
