HelloHero: Tomato & Basil Pesto Fusilli
with Parmesan Cheese & Flaked Almonds
Bring the Italian restaurant vibes to your dinner table with some help from our favourite pasta shape. Whip up a rich herbed tomato sauce, top with sharp Parmesan and dinner is done!
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
2 clove
garlic
1 packet
flaked almonds
(Contains Almond; )
1 packet
fusilli
(Contains Gluten(Wheat); May be present Soy, Egg. )
1 packet
Soffritto Mix
1 sachet
Garlic & Herb Seasoning
1 packet
tomato sugo
1 packet
baby leaves
1 packet
basil pesto
(Contains Milk, Almond, Cashew, Pine Nut, Walnut; )
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
1 tsp
brown sugar
20 g
butter
(Contains Milk; )
Nutrition Values
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water over high heat until ‘al dente’, 12 minutes. • Drain fusilli, then return to saucepan. • While the fusilli is cooking, finely chop garlic. • Chop broccoli (including the stalk!) into small florets.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli and soffritto mix, stirring, until softened, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer, until slightly thickened, 2-3 minutes.
• Stir baby leaves, plant-based basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the cooked fusilli and grated Parmesan cheese. Gently toss fusilli to coat in the sauce.
TIP: Reserve some Parmesan to sprinkle over at the end!
• Divide tomato and basil pesto fusilli between bowls. • Top with toasted almonds and sprinkle with reserved Parmesan cheese to serve. Enjoy!