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HelloFresh
HelloFresh
Red Pesto & Fetta Spaghetti

Red Pesto & Fetta Spaghetti

with Caramelised Cherry Tomatoes

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3.4 / 4 Ratingout of 496 ratings
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Our new red pesto is packed with sun-dried tomatoes, almonds and chargrilled capsicum - and adds a boost of flavour with every bite! Paired with caramelised cherry tomatoes, creamy fetta cheese and buttery pine nuts, this meal is simply bellissimo!

Allergens:Tree NutsGlutenMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 punnet

cherry tomatoes

1 packet

pine nuts

(ContainsTree Nuts)

1 packet

spaghetti pasta

(ContainsGluten)

½ unit

lemon

1 bag

baby spinach leaves

1 tub

red pesto

(ContainsTree Nuts, Milk)

1 block

fetta cheese

(ContainsMilk)

2 clove

garlic

1 punnet

basil

1 pinch

chilli flakes

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2760 kJ
Fat25.7 g
of which saturates5.7 g
Carbohydrate81.9 g
of which sugars8.4 g
Protein22 g
Sodium344 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Knife
Medium Pan
Strainer
Instructionsarrow up iconarrow up icon
download icondownload icon
ROAST THE TOMATOES
ROAST THE TOMATOES
1

Preheat the oven to 220°C/200°C fan-forced. Finely chop the garlic (or use a garlic press). Place the garlic, 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. Season with salt and pepper and toss to combine. Roast on the top rack until blistered, 15-20 minutes.

TOAST PINE NUTS
TOAST PINE NUTS
2

While the cherry tomatoes are roasting, heat a medium saucepan over a medium-high heat. Add the pine nuts and toast, tossing occasionally, until golden, 2-3 minutes. Set aside. Fill a medium saucepan with salted water and bring to the boil.

COOK THE PASTA
COOK THE PASTA
3

Add the spaghetti to the saucepan of boiling water and cook, stirring occasionally, until 'al dente', 9 minutes. Drain, return to the saucepan and drizzle with olive oil to prevent sticking.

Add the spinach
Add the spinach
4

Pick and thinly slice the basil leaves. Once the spaghetti is back in the saucepan, add the red pesto, a pinch of chilli flakes (if using) and crumble in 1/2 the fetta. Toss to combine. Add the basil and baby spinach leaves and toss until combined and slightly wilted. Season with a good grind of pepper.

Add the tomatoes
Add the tomatoes
5

Add the roasted cherry tomatoes (and any tray juices!) to the pasta. Gently toss to combine. Add a good 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
SERVE UP
6

Divide the red pesto spaghetti between bowls and crumble over the remaining fetta. Sprinkle with the toasted pine nuts.