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(Vegetarian) Speedy Basil Pesto, Broccoli & Walnut Farfalle
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(Vegetarian) Speedy Basil Pesto, Broccoli & Walnut Farfalle

(Vegetarian) Speedy Basil Pesto, Broccoli & Walnut Farfalle

with Balsamic Cherry Tomatoes

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.

Tags:
Veggie
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

flaked 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
Calories3730 kcal
Fat47.1 g
of which saturates7.8 g
Carbohydrate81.9 g
of which sugars8.3 g
Protein28.8 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
Saucepan
Spoon
Pan

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. Slice the cherry tomatoes in half. Chop the broccoli into 2 cm 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 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.

Cook the pasta
3

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.

Prep the lemon
4

While the pasta is cooking, slice the lemon (use suggested amount) 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 (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.

Serve Up
6

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

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