Creamy Pesto & Cherry Tomato Fettuccine
with Apple Balsamic Salad
Twirl your way into deliciousness with this epic pasta feast! Each bite is bursting with rich, herby goodness, and those juicy cherry tomatoes add the perfect pop of flavour. Pair it with a crisp apple salad for a sweet and tangy crunch and you’ve got the perfect meal for a cosy night in.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
courgette
1
apple
⅓ packet
fettuccine
(Contains Gluten(Wheat); May be present Egg, Soy. )
½ packet
cherry tomatoes
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ packet
cream
(Contains Milk; )
1 sachet
vegetable stock powder
1 packet
Plant-Based Basil Pesto
(Contains cashews; May be present Egg, Gluten, Fish, Milk, Sesame, Soy. )
pinch
chilli flakes
1 packet
Mixed Salad Leaves
1 packet
balsamic glaze
(Contains Sulphites; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Grate courgette. Thinly slice apple into wedges. • Pour boiling water into a large saucepan. Add a pinch of salt, then bring to the boil over high heat. Cook fettuccine (see ingredients) in the boiling water until 'al dente', 9 minutes. • Reserve some pasta water (2 tbs for 2 people / 1/4 cup for 4 people), then drain pasta and return to saucepan. Drizzle with olive oil. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook cherry tomatoes (see ingredients) and courgette, stirring occasionally, until blistered, 4-5 minutes. Transfer to a small bowl.
TIP: Toss the salad just before serving to keep the leaves crisp.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Stir in cream (see ingredients) and vegetable stock powder and cook until slightly thickened, 1-2 minutes. • Stir in plant-based basil pesto, a pinch of chilli flakes (if using), fettuccine and reserved pasta water until heated through. Remove pan from heat, then stir in courgette and blistered tomatoes.
• Meanwhile, in a large bowl, combine apple, mixed salad leaves and balsamic glaze. Season to taste. • Divide creamy pesto and cherry tomato fettuccine between bowls. • Sprinkle with Parmesan cheese. • Serve with apple balsamic salad. Enjoy!