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Speedy Pesto & Broccoli Farfalle
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Speedy Pesto & Broccoli Farfalle

Speedy Pesto & Broccoli Farfalle

with Balsamic Cherry Tomatoes & Walnuts

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.

Allergens:
Walnut
Gluten
Milk
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 Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 punnet

cherry tomatoes

1 head

broccoli

1 packet

walnuts

1 packet

farfalle

½ unit

lemon

1 packet

Parmesan cheese

1 tub

traditional pesto

2 clove

garlic

1 pinch

chilli flakes

Not included in your delivery

olive oil

1 tbs

balsamic vinegar

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Nutritional Values

per serving
Calories3260 kcal
Fat34 g
of which saturates6 g
Carbohydrate82.4 g
of which sugars8.5 g
Protein29 g
Sodium377 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Large Pan
Baking Paper
Baking Tray
Medium Bowl
Lid

Cooking Steps

Get prepped
1

Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the cherry tomatoes in half. Finely chop the garlic (or use a garlic press). Cut the broccoli into 2cm florets. Roughly chop the walnuts.

Roast the cherry tomatoes
2

In a medium bowl, toss the cherry tomatoes with the balsamic vinegar, garlic, a pinch of salt and pepper and olive oil (2 tbs for 2 people / 1/3 cup for 4 people). TIP: If you have extra time, marinate the tomatoes for 10-15 minutes. Place the tomatoes on an oven tray lined with baking paper and roast for 18-20 minutes, or until blistered. In the last 5 minutes, add the chopped walnuts to the tray and roast until toasted.

Cook the pasta
3

While the tomatoes are roasting, add the farfalle to the saucepan of boiling water. Cook for 11 minutes, or until ‘al dente’. In the last 3-4 minutes of pasta cooking time, add the broccoli. Drain and return to the saucepan. Drizzle with olive oil to prevent sticking and cover with a lid to keep warm.

Prep the lemon
4

While the pasta is cooking, slice the lemon (see ingredients list) into wedges.

Bring it all together
5

Add the traditional pesto, roasted cherry tomatoes, walnuts, chilli flakes (if using) and any remaining dressing from the oven tray to the saucepan with the pasta and broccoli. Squeeze over the juice from the lemon wedges and stir to combine. TIP: Add as much or as little lemon juice as you like, tasting as you go! Season to taste with salt and pepper.

Serve Up
6

Divide the speedy basil pesto, broccoli & walnut farfalle between bowls and top with the shaved Parmesan cheese.

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