Cheese Pork Sausage Tortellini and Sun-Dried Tomato Pesto Sauce
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Cheese Pork Sausage Tortellini and Sun-Dried Tomato Pesto Sauce

Cheese Pork Sausage Tortellini and Sun-Dried Tomato Pesto Sauce

with Blistered Tomatoes and Spinach

Featuring creamy sun-dried tomato pesto sauce, baby tomatoes and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons.

Ingredients: Cheese tortellini (pasta (durum wheat semolina, flour, liquid whole egg, water), filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), toasted wheat crumbs, imported grana padano DOP cheese (milk, salt, rennet, lysozyme (egg)), imported hard ripened cheese (milk, salt, microbial rennet, lysozyme (egg)), whey, romano cheese, milk, asiago cheese, cheese concentrate preparation (romano cheese, water, sunflower oil, salt, parmesan cheese, xanthan gum), salt, water, canola oil, flour, durum wheat semolina, flavour enhancer preparation (salt, glucose solids, yeast extract, onion powder, garlic powder, ground turmeric, disodium inosinate and guanylate), modified corn starch, liquid whole egg, spices) (wheat, milk, egg) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower, oil, water) • Baby tomatoes • Sun-dried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, enzyme)) (milk) • Garlic.

Tags:
Quick
Bestseller
Allergens:
Wheat
Egg
Milk

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

Preparation Time25 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Wheat, Egg, Milk May contain Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Soy, Sulphites, Egg, Fish, Tree nuts, Wheat, Milk)

1 unit(s)

Shallot

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Tomatoes

2 unit(s)

Cream Cheese

(Contains Milk)

2 unit(s)

Garlic, cloves

250 g

Mild Italian Sausage, uncased

(May contain Mustard, Soy, Wheat, Egg, Milk)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories980 kcal
Fat49 g
Saturated Fat19 g
Carbohydrate79 g
Sugar12 g
Dietary Fiber7 g
Protein46 g
Cholesterol160 mg
Sodium1990 mg
Trans Fat0.5 g
Potassium1350 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

Prep
1
  • Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Meanwhile, peel, then thinly slice shallot.
  • Roughly chop spinach.
  • Peel, then mince or grate garlic.
Cook tortellini
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
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
  • Transfer to a plate, then cover to keep warm.
Cook veggies
4
  • Meanwhile, prick tomatoes with a fork.
  • Add 1 tbsp (2 tbsp) butter to the same pan (used in step 3), 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.
Make sauce
5
  • 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.
Finish and serve
6
  • Add sauce to the pot with tortellini. Stir until combined, 1-2 min.
  • Season with salt and pepper, to taste.
  • Divide tortellini between bowls.
  • Sprinkle remaining Parmesan over top.
7

If you've opted to get ground pork, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then pork. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm.

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