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BLT Pasta

BLT Pasta

with Stuffed Pasta and Herbed Goat Cheese

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This vibrant pasta is full of incredible flavours! Baby Kale and cherry tomatoes create a bright and colourful eating experience. Paired with soft marinated goat cheese and salty bacon dinner, tonight is clean, simple and delightful!

Allergens:Egg/OeufMilk/LaitWheat/Blé

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Bacon Strips

250 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

113 g

Cherry Tomatoes

7 g

Basil

56 g

Goat Cheese

(ContainsMilk/Lait)

6 g

Garlic

50 g

Shallot

6 tbsp

Sour Cream

(ContainsMilk/Lait)

56 g

Baby Kale

Not included in your delivery

2 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories800 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber5 g
Protein28 g
Cholesterol120 mg
Sodium1120 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Measuring Cups
Small Bowl
Paper Towel
Slotted Spoon
Large Non-Stick Pan
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt in a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, finely chop basil. Peel, then thinly slice garlic and shallot. Cut bacon into 1/4-inch strips.

2

Add goat cheese and basil to a small bowl. Stir to combine. Season with salt and pepper.

3

Heat a large non-stick pan over medium heat. When hot, add bacon to the dry pan. Cook, stirring occasionally, until crispy, 6-8 min.** Meanwhile, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Using a slotted spoon, transfer crispy bacon to a paper towel-lined plate. Reserve 1 tbsp bacon fat (dbl for 4 ppl) in the pan and discard the rest.

4

Using the same pan (with reserved bacon fat), add tomatoes and shallots. Cook, stirring occasionally, until tomatoes burst, 3-4 min. Add kale and garlic. Cook, stirring often, until kale is slightly wilted, 1 min.

5

When tortellini is tender, reserve 1/2 cup pasta water (dbl for 4 ppl). Drain and return to the same pot, off heat. Add reserved pasta water, tomato mixture, sour cream and half the herbed goat cheese. Stir together, until sauce thickens, 1 min.

6

Divide pasta between bowls. Sprinkle over bacon and dollop over remaining herbed goat cheese.