Easy Pesto & Cherry Tomato Pasta
with Apple & Almond Salad
- Gluten
- Wheat
- Almond
- Milk
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
With some help from our brightly flavoured basil pesto and some blistered cherry tomatoes, your weeknight pasta just got a whole lot fancier.
Ingredients
1 punnet
snacking tomatoes
1 packet
fettuccine
(Contains: Gluten, Wheat May be present: Eggs, Soy)
1
zucchini
1
apple
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1 bag
mixed salad leaves
1 packet
garlic paste
1 packet
light cooking cream
(Contains: Milk)
1 packet
vegetable stock pot
1 packet
basil pesto
(Contains: Milk)
1 pinch
chilli flakes
1 packet
Parmesan cheese
(Contains: Milk)
Not included in your delivery
olive oil
1 drizzle
vinegar (balsamic or white wine)
Utensils
Cooking Steps
• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over high heat. Cook snacking tomatoes, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to pan. Drizzle with olive oil to prevent sticking.
• While pasta is cooking, grate zucchini. Thinly slice apple into wedges. • In a large bowl, combine a drizzle of olive oil and white wine vinegar. Season with salt and pepper. Add apple, flaked almonds and mixed salad leaves. Set aside.
TIP: Toss the salad just before serving to keep the leaves crisp.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini, stirring, until softened, 2-3 minutes. • Add garlic paste and cook until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 2-3 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat. Stir in blistered tomatoes.
• Season pasta to taste. Toss salad to coat. • Divide pesto and cherry tomato pasta between bowls. Sprinkle with shaved Parmesan cheese. • Serve with apple and almond salad. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The creamy pesto sauce is a crowd-pleaser, though some found it mild and suggested adding extra chilli flakes or a little more pesto to boost the flavour.
- Ease of prep: Most found this a genuinely quick and easy weeknight meal, though a few noted the pasta took slightly longer to cook than directed.
- Suggestions: Several customers added chicken, bacon, or prawns for extra protein; others stirred the salad leaves and spinach through the pasta instead of serving it separately. A few recommended cutting the cherry tomatoes in half or quarters so they mix through the pasta more easily, and one reviewer found slicing the zucchini rather than grating it enhanced the flavour.
- Leftovers: This dish reheats well and makes a great next-day lunch, with several customers noting it travels well too.
- Portions: Serves are generous and filling, though some felt there was too much pasta relative to the sauce and suggested adding a little extra cream or reserved pasta water to keep things saucy.
- Salad: Opinions on the apple and almond salad were mixed — some loved how it cut through the richness of the pasta, while others skipped it or tossed it through the pasta instead.
