Family Pesto & Roast Cherry Tomato Bow Ties
- Gluten
- Milk
- Tree Nuts
- Walnut
- May contain traces of allergens
- Eggs
- Soy
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
Some nights, all you want is a simple dinner you can whip up in a flash! The bonus is, you’ll have more time to spend with the family. This delectable pesto pasta fits this exact brief and is sure to be a household favourite. Get the kids involved and make it a competition - how fast can they rinse the tomatoes? Or grate the Parmesan cheese? Dinner will taste that much sweeter with all hands on deck.
Ingredients
1 punnet
cherry tomatoes
500 g
farfalle
(Contains: Gluten; May be present: Eggs, Soy.)
1 bunch
broccolini
1 tub
traditional pesto
(Contains: Milk, Tree Nuts;)
½ cup
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 block
Parmesan cheese
(Contains: Milk;)
Not included in your delivery
2 tbs
balsamic vinegar
1 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the cherry tomatoes. Roughly chop the broccolini and walnuts. Grate the Parmesan cheese.
Toss the cherry tomatoes in the balsamic vinegar and the 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 saucepan 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 3 minutes of cooking. Drain, reserving 1⁄2 cup of the pasta water. Tip: The starch from the pasta water helps the pesto to stick to the pasta when tossed through. It’s a trick used by authentic Italian Nonna’s to achieve perfect pasta sauce every time.
Combine the farfalle pasta, traditional pesto, pasta water, broccolini and roasted tomatoes. Garnish with the crunchy walnuts and Parmesan cheese.
