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Goat Cheese & Pesto Spaghetti
Goat Cheese & Pesto Spaghetti

Goat Cheese & Pesto Spaghetti

with Caramelised Cherry Tomatoes

The caramelised cherry tomatoes provide delicious bursts of sweet goodness as you tuck into this warming bowl of pasta. Hints of tangy goat cheese and buttery pine nuts add a touch of class and compliment the pesto perfectly, just as they should. Bellissimo!

Allergens:
Pine Nut
•Gluten
•Wheat
•Milk
•Tree Nuts

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 packet

pine nuts

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

1 packet

spaghetti

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

½ unit

lemon

1 bag

baby spinach leaves

1 tub

traditional pesto

(Contains: Milk, Tree Nuts;)

1 packet

goat cheese

(Contains: Milk;)

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutritional Values

per serving
Calories3085 kcal
Fat33.6 g
of which saturates6.5 g
Carbohydrate80.8 g
of which sugars7.5 g
Protein25.3 g
Sodium327 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan
•Baking Paper
•Baking Tray
•Strainer

Cooking Steps

GET PREPPED
1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil.

ROAST THE CHERRY TOMATOES
2

Place the cherry tomatoes, balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) on an oven tray lined with baking paper. Toss to combine and season with a pinch of salt and pepper. Roast on the top rack for 15-20 minutes, or until blistered. In the last 4-5 minutes of cook time, add the pine nuts to the side of the oven tray to toast.

COOK THE PASTA
3

Add the spaghetti to the saucepan of boiling water and cook for 8 minutes, or until ‘al dente’, stirring occasionally to ensure the pasta doesn’t stick. Drain, return to the saucepan and add a drizzle of olive oil to prevent sticking.

Add the spinach
4

Using your fingers, tear 1/2 the goat cheese into small chunks. Once the spaghetti is back in the saucepan, add the traditional pesto and torn goat cheese and toss to combine. Add the baby spinach leaves to the spaghetti and toss until slightly wilted. Season with a good grind of pepper.

Add the tomatoes
5

Add the pine nuts and roasted cherry tomatoes (and any tray juices) to the spaghetti. Gently toss to combine. Add a small squeeze of lemon juice and season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!

SERVE UP
6

Divide the pesto spaghetti between bowls and garnish with the remaining goat cheese.

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