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.
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
cherry tomatoes
1 head
broccoli
1 packet
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 packet
farfalle
(Contains Gluten; May be present: Egg, Soy. )
½ unit
lemon
1 packet
flaked Parmesan cheese
(Contains Milk;)
1 tub
traditional pesto
(Contains Milk, Tree Nuts;)
2 clove
garlic
1 pinch
chilli flakes
olive oil
1 tbs
balsamic vinegar
Preheat the oven to 200°C/180°C fan-forced. Bring a large saucepan of salted water to the boil. Slice the cherry tomatoes in half. Chop the broccoli into 2 cm florets. Roughly chop the walnuts.
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 place in the oven for 18-20 minutes, or until blistered. In the last 5 minutes, add the chopped walnuts to the tray and cook until toasted.
While the tomatoes are roasting, add the farfalle pasta to the saucepan of boiling water. Cook for 10 minutes, or until ‘al dente’. In the last *5-6 minutes of pasta cooking time, add the broccoli. Reserve 1 tbs of pasta water, drain and return to the saucepan. Drizzle with olive oil and stir through the reserved pasta water. Cover with a lid to keep warm.
While the pasta is cooking, slice the lemon (use suggested amount) into wedges.
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 (about 1 tbs for 2 people / 2 tbs for 4 people) and stir to combine. Tip: Add as much or as little lemon juice as you like depending on your taste preference.Season to taste with a pinch of salt and pepper.
Divide the speedy basil pesto, broccoli & walnut farfalle between bowls and top with the flaked Parmesan cheese.