Creamy Pesto & Cherry Tomato Fettuccine
with Apple & Almond Salad
- Gluten
- Wheat
- Milk
- Almond
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
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!
Ingredients
1
zucchini
1
apple
1 packet
fettuccine
(Contains: Gluten, Wheat May be present: Eggs, 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, Peanuts, 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)
Utensils
Cooking Steps
ā¢ Boil the kettle. ā¢ Meanwhile, grate zucchini. Thinly slice apple into wedges. ā¢ 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 āal denteā, 9 minutes. ā¢ 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.
ā¢ In a large frying pan, heat a drizzle of olive oil over high heat. ā¢ Cook snacking tomatoes, until slightly blistered, 3 minutes. ā¢ Add zucchini, and cook, stirring, until tender 2-3 minutes. Transfer to a bowl.
ā¢ Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste, until fragrant, 1 minute. ā¢ Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. ā¢ 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.
ā¢ Meanwhile, in a large bowl, combine apple, mixed salad leaves, flaked almonds and a drizzle of olive oil and the vinegar. Season. ā¢ Divide creamy pesto and cherry tomato pasta between bowls. Sprinkle with Cheddar cheese. ā¢ Serve with apple and almond salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour:Ā Many loved the creamy, flavourful pesto pasta. Some suggested adding more pesto or cream for extra richness.
- Ease of prep:Ā Customers found this dish quick and easy to prepare, making it perfect for weeknight dinners.
- Suggestions:Ā Consider using Parmesan instead of Cheddar. Some found the pasta needed longer cooking and more seasoning.
- Leftovers:Ā Several enjoyed leftovers the next day, with one mentioning it was great for lunch.
- Portions:Ā A few noted the salad wasn't necessary, as the pasta alone was filling enough.
