Cheese Tortellini and Sun-Dried Tomato Pesto Sauce
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Cheese Tortellini and Sun-Dried Tomato Pesto Sauce

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, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • 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 (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic.

Tags:
Quick
Bestseller
Low CO2
Veggie
Allergens:
Egg
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

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)

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Nutrition Values

Calories770 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate98 g
Sugar11 g
Dietary Fiber6 g
Protein28 g
Cholesterol90 mg
Sodium1320 mg
Trans Fat0.5 g
Potassium950 mg
Calcium350 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Strainer
Large Non-Stick Pan

Cooking Steps

Prep
1
  • 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.
Cook tortellini
2
  • 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.
Cook veggies
3
  • 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.
Make sauce
4
  • 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.
Finish and serve
5
  • 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.
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