Pesto Cheese Tortellini
with Baby Tomatoes and Pine Nuts
Tonight's dinner is packed with some of our all-time favourite flavours. Zesty Parmesan, sweet tomatoes and basil pesto come together beautifully to make any season feel like summer. A little squeeze of lemon at the end brings the whole dish together!
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.
Ingredients
350 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit
Lemon
227 g
Baby Tomatoes
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
2 unit
Garlic, cloves
56 g
Baby Spinach
½ cup
Basil Pesto
(Contains Milk)
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, 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, peel, then finely chop shallot. Halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.
Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain tortellini.
Meanwhile, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 2-3 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer pine nuts to a plate. Set aside.
Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until shallots soften, 2-3 min Add tomatoes and garlic. Cook, stirring occasionally, until tomatoes are tender, 2-3 min.
Increase heat to medium-high, then add Cream Sauce Spice Blend. Cook, stirring often, until veggies are coated, 1 min. Add pesto and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, spinach, lemon zest, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove the pan from heat. Stir until spinach wilts, 1-2 min.
Divide tortellini between bowls. Sprinkle pine nuts and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.
