Plant-Based Pesto & Roast Tomato Penne

Name: Plant-Based Pesto & Roast Tomato Penne with Almond Pangrattato, Bacon & Pear Salad
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Panko Breadcrumbs; 90 g Diced Bacon; 2 Garlic; 1 packet Mixed Salad Leaves; 1 sachet Nan's Special Seasoning; 1 Pear; 1 packet Penne; 1 packet Pine Nuts; 2 packet Plant-Based Basil Pesto; 1 packet Snacking Tomatoes; 1 sachet Vegetable Stock Pot; 1 Zucchini; 1 drizzle balsamic vinegar; 1 drizzle olive oil; ½ tbs brown sugar

with Almond Pangrattato, Bacon & Pear Salad

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Bump up the flavour in your weeknight pasta by lacing it with balsamic-roasted cherry tomatoes and a zucchini-spiked basil pesto sauce. Top with a rich and nutty pangratto for added texture and serve with a cucumber salad to cut through the richness.

Tags:

Plant Based

Allergens:

Gluten

•Wheat

•Pine nut

•Almond

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 Time20 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Panko Breadcrumbs

90 g

Diced Bacon

Garlic

1 packet

Mixed Salad Leaves

1 sachet

Nan's Special Seasoning

Pear

1 packet

Penne

1 packet

Pine Nuts

2 packet

Plant-Based Basil Pesto

1 packet

Snacking Tomatoes

1 sachet

Vegetable Stock Pot

Zucchini

Not included in your delivery

1 drizzle

balsamic vinegar

1 drizzle

olive oil

½ tbs

brown sugar

Nutritional Values

Calories898 kcal

Energy (kJ)3760 kJ

Fat41.9 g

of which saturates5.8 g

Carbohydrate98.7 g

of which sugars13.2 g

Dietary Fibre9.2 g

Protein26.1 g

Sodium1290 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

• Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. Roast until blistered, 10-15 minutes. • Meanwhile, cook penne in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.

• While the penne is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pine nuts, panko breadcrumbs (see ingredients) and half the garlic, stirring until golden brown and fragrant, 3-4 minutes. • Transfer to a bowl and season to taste. Set aside. • Thinly slice pear into wedges. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add pear and mixed salad leaves. Toss to coat. • Grate zucchini.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini until softened, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add roasted snacking tomatoes, Nan's special seasoning, the brown sugar, vegetable stock powder, plant-based basil pesto, cooked penne and reserved pasta water. • Cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.