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.
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.
fettuccine(ContainsGlutenMay be present Egg, Soy)
roasted almonds(ContainsTree NutsMay be present Soy, Milk, Peanuts, Sesame)
light cooking cream(ContainsMilk)
vegetable stock pot
basil pesto(ContainsTree Nuts, MilkMay be present Egg)
spinach & rocket mix
grated Parmesan cheese(ContainsMilk)
white wine vinegar
• 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.