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Italian Recipes

Cherry Tomato & Broccoli Farfalle

Cherry Tomato & Broccoli Farfalle

Cherry Tomato & Broccoli Farfalle

with Traditional Pesto

Get up to $200 off!

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

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.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

200 g

farfalle

1 head

broccoli

2 tbs

traditional pesto

½

lemon

½ block

Parmesan cheese

¼ cup

walnuts

Not included in your delivery

1 tbs

balsamic vinegar

2 tbs

olive oil

Nutritional Values

per serving

Calories3150 kcal

Fat37.2 g

of which saturates5.9 g

Carbohydrate75.1 g

of which sugars4.2 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

Cooking Steps

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.

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