Cherry Tomato & Broccoli Farfalle
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Cherry Tomato & Broccoli Farfalle

Cherry Tomato & Broccoli Farfalle

with Traditional Pesto

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.

Tags:
Healthy
Under 30 Minutes
Veggie
Low Sodium
Allergens:
Gluten
Milk
Tree Nuts
Walnut

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

200 g

farfalle

(Contains Gluten; May be present: Egg, 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: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )

Not included in your delivery

1 tbs

balsamic vinegar

2 tbs

olive oil

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Nutritional Values

per serving
Calories3150 kcal
Fat37.2 g
of which saturates5.9 g
Carbohydrate75.1 g
of which sugars4.2 g
Dietary Fibre0 g
Protein25.3 g
Sodium265 mg
The average adult daily energy intake is 8700 kJ

Utensils

Grater
Knife
Baking Tray
Baking Paper
Pot
Cup
Strainer
Food Processor

Instructions

1

Preheat the oven to 200°C/180°C fan-forced.

2

To prepare the ingredients, halve the cherry tomatoes and finely grate the Parmesan cheese. Roughly chop the broccoli and walnuts.

3

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.

4

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.

5

Combine the pasta, reserved pasta water, pesto, broccoli and roasted tomatoes. Garnish with the Parmesan cheese and crunchy walnuts.