New year, new recipes! Start the new year season by whipping up this high-class fettuccine dish. With the additions of blistered cherry tomatoes, garlicky prawns and a side of garlic bread, you will be stepping into the new year with a full stomach and big smiles - Oh and don't forget the white chocolate pots for dessert. We don't endorse skipping dessert in your new year's resolution!
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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.
1 punnet
snacking tomatoes
½
lemon
1
pear
3 clove
garlic
1
brown onion
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
fettuccine
(Contains Gluten, Wheat; May be present: Egg, Soy. )
1 packet
prawns
(Contains Crustacean;)
1 sachet
garlic & herb seasoning
1 packet
tomato paste
1 bag
salad leaves
1 packet
basil pesto
(Contains Milk;)
1 packet
pine nuts
(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )
½ bottle
balsamic glaze
(Contains Sulphites;)
½
Long Chilli
1 sachet
Parmesan cheese
(Contains Milk;)
2 packet
thickened cream
(Contains Milk;)
2 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1
olive oil
50 g
butter
(Contains Milk;)
• Bring a large saucepan of salted water to the boil. • Halve snacking tomatoes. Cut lemon into wedges. Finely chop garlic. Thinly slice pear, brown onion and long chilli (if using). • Place 1/2 the butter and 1/2 the garlic in a small bowl and microwave in 10 second bursts or until melted. • Slice bake-at-home ciabatta in half lengthways, then slice each half across the diagonal.
• Cook fettuccine in the boiling water until ‘al dente’, 9 minutes. • Reserve some of the pasta water (1/3 cup for 2 people / 2/3 cup for 4 people). Drain and return fettuccine to the pan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• While the pasta is cooking, preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 2-3 minutes. • Add garlic & herb seasoning and cook, tossing, until fragrant, 1 minute. Transfer to a plate and cover to keep warm.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. Cook onion, stirring occasionally, until tender, 3-4 minutes. • Add snacking tomatoes, tomato paste, chilli (if using) and remaining garlic and cook, tossing, until starting to soften, 2-3 minutes. • Add the reserved pasta water, remaining butter, fettuccine, prawns (plus any resting juices!) and a squeeze of lemon juice. Toss to combine and season to taste.
TIP: Add a splash more water to the sauce if it looks too thick.
• While the onion is cooking, brush garlic butter over the cut sides of the ciabatta and season. • Place the bread directly onto the wire racks and grill until golden, 5 minutes. • In a serving bowl, combine salad leaves, pear and a drizzle of olive oil. Season and toss.
• Divide the tomato and prawn fettuccine between bowls then top with basil pesto. • Top the salad with pine nuts, shaved Parmesan cheese and a drizzle of the balsamic glaze (see ingredients). • Serve with the garlic bread and any remaining lemon wedges. Enjoy!