Pesto & Cherry Tomato Pasta
with Apple & Almond Salad
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.
Ingredients
1 punnet
cherry tomatoes
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1
zucchini
2 clove
garlic
1
apple
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
1 packet
light cooking cream
(Contains Milk;)
1 packet
vegetable stock pot
1 packet
basil pesto
(Contains Milk;)
1 pinch
chilli flakes
1 bag
spinach & rocket mix
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
1 drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• 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.
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