Cheese Tortellini and Sun-Dried Tomato Pesto
with Blistered Tomatoes and Spinach
Featuring cheesy tortellini, creamy sun-dried tomato pesto, baby tomatoes and Parmesan, this dish combines fresh, summery flavours with the wintery comforts of hearty pasta. It brings the best of all seasons!
Tags:
Veggie
•Quick
•Low CO2
Allergens:
Egg
•Milk
•Wheat
•Sulphites
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time20 minutes
Cooking Time7 minutes
DifficultyMedium
Ingredients
serving amount
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
1 unit(s)
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
1 unit(s)
Cream Cheese
(Contains Milk)
2 unit(s)
Garlic, cloves
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Calories800 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate97 g
Sugar9 g
Dietary Fiber6 g
Protein28 g
Cholesterol100 mg
Sodium1310 mg
Trans Fat1 g
Potassium850 mg
Calcium350 mg
Iron7.5 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
Instructions
1
- Peel, then thinly slice shallot.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
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.
3
- Meanwhile, prick tomatoes with a fork.
- Reheat the same pan (used in step 2) over medium-high.
- When the pan is 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.
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.
5
- Add sauce to the pot with tortellini. Stir until combined, 1-2 min.
- Season with salt and pepper.
- Divide tortellini between bowls.
- Sprinkle remaining Parmesan over top.
