Homemade Pesto with Whole-wheat Spaghetti

Name: Homemade Pesto with Whole-wheat Spaghetti, Balsamic Roasted Tomatoes and Feta
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Cherry tomatoes; 15 ML of Balsamic vinegar; 15 Grams of Honey; 1 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 200 Grams of Whole-wheat spaghetti; 10 Grams of Pine nuts; 1 Piece of Garlic cloves; 30 Grams of Fresh basil; 1 Piece of Lemon; 4 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Parmesan; 50 Grams of Feta cheese; 20 Grams of Rocket

Balsamic Roasted Tomatoes and Feta

‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

161 Reviews

Cals 597 · Prot 29 · Carbs 88 · Fat 14

Vegetarian

Calorie Smart

25 min

Homemade Pesto with Whole-wheat Spaghetti, Balsamic Roasted Tomatoes and Feta

‘Pesto’ comes from the Genoese word ‘pestâ’, meaning ‘to pound’ or ‘crush’. Pesto is traditionally made in a pestle and mortar.

161 Reviews

Cals 597 · Prot 29 · Carbs 88 · Fat 14

Vegetarian

Calorie Smart

Ingredients

Pasta

Cherry tomatoes

250 Grams

Balsamic vinegar 14*

15 ML

Honey

15 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Whole-wheat spaghetti 9*10*11*

200 Grams

Pesto

Pine nuts 2*

10 Grams

Garlic cloves

1 Piece

Fresh basil

30 Grams

Lemon

1 Piece

Olive oil

4 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

To serve

Parmesan 4*

30 Grams

Feta cheese 4*

50 Grams

Rocket

20 Grams

Allergens

*14 Sulphur Dioxide, *9 Soya, *10 Wheat, *11 Gluten, *2 Tree Nuts, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2516 / 597
Fats (g)	14.4
of which saturated (g)	5.9
Carbohydrates (g)	88
of which sugars (g)	16.1
Fibers (g)	12.8
Proteins (g)	28.5
Salt (g)	3.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Toast pine nuts

Preheat the oven to 220°C/200°C fan.
Place a pan over a medium-high heat.
Toast the pine nuts in the hot, dry pan for 2 min or until starting to brown.
Transfer the pine nuts to a bowl.

2 Roast tomatoes

Add the cherry tomatoes onto a lined baking tray.
Drizzle with the balsamic vinegar, honey and oil.
Season with salt and black pepper.
Toss until well coated.
Roast for 15 mins or until the skins of the tomatoes start to blister.

Tip! When the skins start peeling off the tomatoes, this is called blistering.

3 Boil pasta

Meanwhile, bring a large pot of salted water to the boil.
Once boiling, add the whole-wheat spaghetti.
Cook for 8-10 min until 'al dente' or cooked to your liking.
Reserve a cup of the pasta water from the pot.
Drain.

4 Make pesto

Meanwhile, finely grate the parmesan.
Peel the garlic cloves.
Pick the basil leaves directly into a food processor or blender with the toasted pine nuts, half of the parmesan (reserve the rest for garnish), the garlic, juice 2 Tbsp of lemon and olive oil.
Blitz until the pesto is smooth, adding water if necessary.
Season with salt and pepper.

Tip! If the pesto is too thick, drizzle more olive oil and blitz.

5 Mix pasta

Return the drained pasta to the pot.
Add the pesto and a splash of reserved pasta water.
Toss until well coated.

6 Serve

Serve the Homemade Pesto with Whole-wheat Spaghetti topped with Balsamic Roasted Tomatoes and Feta crumbled over the top.
Garnish with the rocket and remaining parmesan.