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.
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.
farfalle(ContainsGlutenMay be present Egg, Soy)
traditional pesto(ContainsMilk, Tree Nuts)
walnuts(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)
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.