with Stuffed Pasta and Herbed Goat Cheese
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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
Not included in your delivery
Salt and Pepper*
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.
Add goat cheese and basil to a small bowl. Stir to combine. Season with salt and pepper.
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.
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.
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.
Divide pasta between bowls. Sprinkle over bacon and dollop over remaining herbed goat cheese.