HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCherry Tomato & Broccoli Farfalle
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Cherry Tomato & Broccoli Farfalle

Cherry Tomato & Broccoli Farfalle

with Traditional Pesto

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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:HealthyUnder 30 MinutesVeggieLow Sodium
Allergens:GlutenMilkTree Nuts

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 punnet

cherry tomatoes

200 g

farfalle

(ContainsGlutenMay be present Egg, Soy)

1 head

broccoli

2 tbs

traditional pesto

(ContainsMilk, Tree Nuts)

½

lemon

½ block

Parmesan cheese

(ContainsMilk)

¼ cup

walnuts

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

Not included in your delivery

1 tbs

balsamic vinegar

2 tbs

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3150 kJ
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
Utensilsarrow down iconarrow down icon
Grater
Knife
Baking Tray
Baking Paper
Pot
Cup
Strainer
Food Processor
Instructionsarrow up iconarrow up icon
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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.