HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto & Cherry Tomato Pasta
Pesto & Cherry Tomato Pasta

Pesto & Cherry Tomato Pasta

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:QuickQuick PrepVeggie
Allergens:GlutenTree NutsMilk

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 punnet

cherry tomatoes

1 packet


(ContainsGlutenMay be present Egg, Soy)



2 clove




1 packet

roasted almonds

(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)

1 packet

light cooking cream


1 packet

vegetable stock pot

1 packet

basil pesto

(ContainsTree Nuts, MilkMay be present Egg)

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 Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.