Pesto & Cherry Tomato Pasta

Name: Pesto & Cherry Tomato Pasta with Apple & Almond Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: olive oil; 1 punnet cherry tomatoes; 1 packet fettuccine; 1 zucchini; 2 clove garlic; 1 apple; 1 packet roasted almonds; 1 drizzle white wine vinegar; 1 packet light cooking cream; 1 packet vegetable stock pot; 1 packet basil pesto; 1 pinch chilli flakes; 1 bag spinach & rocket mix; 1 packet grated Parmesan cheese

with Apple & Almond Salad

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With some help from our brightly flavoured basil pesto and some blistered cherry tomatoes, your weeknight pasta just got a whole lot fancier.

The recent harsh weather conditions have impacted the zucchini grown by our farmers. The quality and freshness is still the same, but they may be a little smaller than usual.

Tags:

Veggie

Allergens:

Gluten

•Wheat

•Almond

•Milk

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 Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 packet

fettuccine

zucchini

2 clove

garlic

apple

1 packet

roasted almonds

1 packet

light cooking cream

1 packet

vegetable stock pot

1 packet

basil pesto

1 pinch

chilli flakes

1 bag

spinach & rocket mix

1 packet

grated Parmesan cheese

Not included in your delivery

olive oil

1 drizzle

white wine vinegar

Nutritional Values

per serving

Energy (kJ)3587 kJ

Fat42.7 g

of which saturates13.7 g

Carbohydrate87.8 g

of which sugars17.4 g

Protein25.4 g

Sodium964 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Lid

Cooking Steps

• Boil the kettle. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook cherry tomatoes, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl. • Pour the boiling water into a large saucepan over a high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 4 tbs for 4 people), then drain and return to saucepan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While pasta is cooking, grate zucchini. Finely chop garlic. Thinly slice apple. Roughly chop roasted almonds. • In a large bowl, combine a drizzle of olive oil and white wine vinegar. Season with salt and pepper. Top with the apple, almonds and spinach & rocket mix. Set aside.

TIP: Toss the salad just before serving to keep the leaves crisp.

• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook zucchini, tossing, until softened, 2-3 minutes. Add garlic and cook until fragrant, 1 minute. Add light cooking cream and vegetable stock pot and cook until slightly thickened, 2-3 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), cooked fettuccine and reserved pasta water, until combined and heated through. • Remove pan from heat. Stir in cherry tomatoes. Season to taste.

• Toss salad to coat. • Divide pesto and cherry tomato pasta between bowls. Sprinkle with grated Parmesan cheese. • Serve with apple and almond salad.