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Cheese Tortellini and Sun-Dried Tomato Pesto Sauce
with Blistered Tomatoes and Spinach
Featuring creamy sun-dried tomato pesto sauce, baby tomatoes and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons.
Ingredients: Cheese tortellini (pasta (durum wheat semolina, flour, liquid whole egg, water), filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), toasted wheat crumbs, imported grana padano DOP cheese (milk, salt, rennet, lysozyme (egg)), imported hard ripened cheese (milk, salt, microbial rennet, lysozyme (egg)), whey, romano cheese, milk, asiago cheese, cheese concentrate preparation (romano cheese, water, sunflower oil, salt, parmesan cheese, xanthan gum), salt, water, canola oil, flour, durum wheat semolina, flavour enhancer preparation (salt, glucose solids, yeast extract, onion powder, garlic powder, ground turmeric, disodium inosinate and guanylate), modified corn starch, liquid whole egg, spices) (wheat, milk, egg) • Baby tomatoes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Garlic.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk May contain Tree nuts, Soy, Sulphites)
1 unit(s)
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
2 unit(s)
Cream Cheese
(Contains Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, peel, then thinly slice shallot.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Drain and return tortellini to the same pot, off heat.
- Meanwhile, prick tomatoes with a fork.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min.
- Reduce heat to medium.
- Add shallots and garlic. Cook, stirring constantly, until softened, 2-3 min. Season with salt and pepper.
- Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min.
- Add pesto, reserved pasta water, spinach and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
- Add sauce to the pot with tortellini. Stir until combined, 1-2 min.
- Season with salt and pepper, to taste.
- Divide tortellini between bowls.
- Sprinkle remaining Parmesan over top.
