Roasted Cherry Tomato & Pesto Farfalle
- Milk
- Walnut
- Gluten
- Tree Nuts
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
- Eggs
Put your best-o foot forward with this gorgeous pesto. We’ve livened up a classic pasta dish with balsamic-roasted tomatoes, tender broccoli, and crunchy walnuts. You’re going to impress even your toughest critic with this flavoursome offering – it even comes with its own bow ties to dress up the occasion.
Ingredients
1 punnet
cherry tomatoes
1 bunch
broccolini
¼ block
Parmesan cheese
(Contains: Milk)
¼ cup
walnuts
(Contains: Walnut May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
½ packet
farfalle
(Contains: Gluten May be present: Eggs, Soy.)
1 tub
traditional pesto
(Contains: Milk, Tree Nuts)
Not included in your delivery
1 tbs
balsamic vinegar
2 tbs
olive oil
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, halve the cherry tomatoes. Roughly chop the broccolini and walnuts, and finely grate the Parmesan cheese.
Toss the cherry tomato in the balsamic vinegar and the olive oil and place on a lined oven tray. Season with salt and pepper. Cook in the oven for 25 minutes or until blistered.
Meanwhile, bring a large pot of salted water to the boil. Add the farfalle pasta and cook for 7 minutes or until cooked ‘al dente’. Add the broccolini in the last 2 minutes of cooking. Drain, reserving a tablespoon of the pasta water.
Combine the pasta, reserved pasta water, traditional pesto, broccolini and roasted tomatoes. Garnish with the Parmesan cheese and crunchy walnuts.
