Marinated Fetta & Pesto Angel Hair Pasta
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Marinated Fetta & Pesto Angel Hair Pasta

Marinated Fetta & Pesto Angel Hair Pasta

with Blistered Tomatoes

If you’re tossing in fresh cherry tomatoes to a pasta dish, you’re really missing a trick. Baking them first causes them to burst fabulous flavour through your dish – instead of in your eye.

Allergens:
Milk

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
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 tub

basil pesto

(Contains Milk;)

1 tub

marinated goat cheese

(Contains Milk;)

200 g

Capellini Pasta

Not included in your delivery

2 tsp

olive oil

1 tbs

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2720 kcal
Fat29 g
of which saturates8.8 g
Carbohydrate74.2 g
of which sugars4.8 g
Dietary Fibre0 g
Protein19.6 g
Cholesterol0 mg
Sodium578 mg
The average adult daily energy intake is 8700 kJ

Utensils

Kettle
Baking Tray
Fork
Saucepan
Bowl

Instructions

Get Prepped
1

Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil.

Roast The Tomatoes
2

Place the cherry tomatoes on the prepared oven tray. Drizzle over the olive oil (you can use some from your tub of marinated goat feta) and balsamic vinegar. Season with salt and pepper. Roast the cherry tomatoes in the oven for 10 minutes, or until slightly blistered.

Roasting tomatoes with balsamic vinegar is incredibly easy for such impressive results! Keep this recipe on hand and use it again to jazz up weekend brunches of eggs and your favourite sides.

Cook The Pasta
3

Add the angel hair pasta to the saucepan of boiling water and cook for 4 minutes, or until ‘al dente’. Note: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it. Reserve 2 tbs of the cooking water. Drain the remaining water and return the pasta to the saucepan. Drizzle with a dash of olive oil and the reserved cooking water and toss with tongs.

Wilt The Spinach
4

Add the baby spinach leaves to the saucepan and stir until wilted. Add the basil pesto and crumble 1/2 the marinated goat feta over the pasta.

Add The Cherry Tomatoes
5

Add the cherry tomatoes to the saucepan and gently toss to combine.

Serve Up
6

Divide the marinated fetta and pesto angel hair pasta between bowls. Top with the remaining marinated goat feta. Enjoy!