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Creamy Pesto & Cherry Tomato Fettuccine
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Creamy Pesto & Cherry Tomato Fettuccine

Creamy Pesto & Cherry Tomato Fettuccine

with Apple & Almond Salad

Celebrate World Pasta Day with some flavoured basil pesto and some blistered cherry tomatoes which lace 'al dente' fettuccine to perfection. Your weeknight pasta just got a whole lot fancier!

Tags:
Quick Prep
Veggie
Super Quick
Climate Superstar
Allergens:
Gluten
Wheat
Milk
Almond

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 Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

zucchini

1

apple

1 packet

fettuccine

(Contains Gluten, Wheat; May be present: Egg, Soy. )

1 punnet

snacking tomatoes

1 packet

garlic paste

1 packet

light cooking cream

(Contains Milk;)

1 packet

vegetable stock pot

1 packet

basil pesto

(Contains Milk;)

pinch

chilli flakes

1 bag

mixed salad leaves

1 packet

flaked almonds

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

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3256 kJ
Fat37.6 g
of which saturates12.8 g
Carbohydrate82.2 g
of which sugars15.2 g
Protein23.9 g
Sodium1067 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Large Non-Stick Pan

Instructions

1
1

• Boil the kettle. • Meanwhile, grate zucchini. Thinly slice apple into wedges. • 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 saucepan. Drizzle with olive oil.

2
2

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes, until slightly blistered, 3 minutes. • Add zucchini, and cook, stirring, until tender 2-3 minutes. Transfer to a bowl.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in zucchini and blistered tomatoes.

4
4

• Meanwhile, in a large bowl, combine apple, mixed salad leaves, flaked almonds and a drizzle of olive oil and the vinegar. Season. • Divide creamy pesto and cherry tomato pasta between bowls. Sprinkle with Cheddar cheese. • Serve with apple and almond salad. Enjoy!