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Italian Recipes

Roasted Cherry Tomato & Pesto Farfalle

Roasted Cherry Tomato & Pesto Farfalle

Roasted Cherry Tomato & Pesto Farfalle

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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.

Allergens:

Milk

•Walnut

•Gluten

•Tree Nuts

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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: Soy, Eggs.)

1 tub

traditional pesto

(Contains: Milk, Tree Nuts;)

Not included in your delivery

1 tbs

balsamic vinegar

2 tbs

olive oil

Nutritional Values

per serving

Calories3020 kcal

Fat35.1 g

of which saturates4.8 g

Carbohydrate80.4 g

of which sugars5.7 g

Protein20.2 g

Sodium194 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Chopping board

•Grater

•Knife

•Baking Paper

•Baking Tray

•Large Pot

•Strainer

Cooking Steps

1

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.

2

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.

3

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.

4

Combine the pasta, reserved pasta water, traditional pesto, broccolini and roasted tomatoes. Garnish with the Parmesan cheese and crunchy walnuts.

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