Pesto & Cherry Tomato Fasta-Pasta
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Pesto & Cherry Tomato Fasta-Pasta

Pesto & Cherry Tomato Fasta-Pasta

with Walnut Salad

Enjoy this bowl loaded with flavoured basil pesto and some blistered cherry tomatoes which lace 'al dente' fettuccine to perfection. With a mustard cider and walnut salad for some crunch, your weeknight pasta just got a whole lot fancier!

Tags:
Veggie
Climate Superstar
Allergens:
Gluten
Wheat
Milk
Walnut

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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Leek

1 packet

Fettuccine

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

1 packet

Snacking Tomatoes

1 packet

Garlic Paste

1 packet

Light Cooking Cream

(Contains: Milk;)

1 packet

Vegetable Stock Pot

1 packet

Basil Pesto

(Contains: Milk;)

pinch

Chilli Flakes

1 packet

Walnuts

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

1 packet

Mixed Salad Leaves

1 packet

Mustard Cider Dressing

1 packet

Parmesan Cheese

(Contains: Milk;)

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)3620 kJ
Calories762 kcal
Fat49 g
of which saturates14 g
Carbohydrate78.1 g
of which sugars11.8 g
Dietary Fibre11.6 g
Protein23.7 g
Sodium1242 mg
The average adult daily energy intake is 8700 kJ

Utensils

Saucepan
Lid
Large Non-Stick Pan

Cooking Steps

1
1

• Boil the kettle. Thinly slice leek. • Pour boiling water into a large saucepan over high heat. Add a pinch of salt, then bring to the boil. Cook fettuccine in boiling water until 'al dente', 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

2
2

• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook snacking tomatoes and leek, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl.

3
3

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Stir in light cooking cream and vegetable stock pot and cook until slightly thickened, 1-2 minutes. • Stir in basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat then stir in leek and blistered tomatoes.

4
4

• Meanwhile, in a large bowl, combine walnuts, mixed salad leaves, mustard cider dressing and a drizzle of olive oil. Season to taste. • Divide pesto and cherry tomato fasta-pasta between bowls. • Sprinkle with Parmesan cheese. Serve with walnut salad. Enjoy!

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