Mediterranean Tortellini
with Pesto Sauce and Roasted Veggies
A feast for the eyes and the taste buds! This colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
200 g
Zucchini
56 g
Yellow Onion
160 g
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
113 g
Baby Tomatoes
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Pepper*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, core, then cut pepper into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut half the onion into 1/2-inch pieces (use whole onion for 4 ppl).
Add onions, zucchini, peppers, tomatoes, half the Mediterranean Spice Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine. Roast in the middle of the oven until veggies soften, 12-14 min.
Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup (1/2 cup) pasta water, then drain tortellini.
Heat the same large pot over medium. When hot, add 2 tbsp (4 tbsp) butter and remaining Mediterranean Spice Blend. Swirl the pot until butter is melted and spices are toasted, 1 min. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper, to taste. Stir gently until well combined.
Divide tortellini between bowls. Sprinkle with remaining Parmesan.
