Cheese Tortellini and Creamy Pesto Sauce
with Peppers and Spinach- Egg
- Milk
- Wheat
Featuring creamy basil pesto sauce, sweet peppers and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
¼ cup
Basil Pesto
(Contains: Milk)
50 g
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
160 g
Sweet Bell Pepper
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat)
Not included in your delivery
¼ tsp
Salt*
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. If you've opted to add bacon, preheat the oven to 450˚F. 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, core, then cut pepper into 1/2-inch pieces. Peel, then thinly slice shallot. Roughly chop spinach.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Season with salt and pepper.
Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 2/3 cup pasta water. Drain and return tortellini to the same pot, off heat.
Sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring constantly, until veggies are coated, 30 sec. Add pesto, cream, reserved pasta water and half the Parmesan. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove from heat. Season with salt and pepper.
Add spinach and sauce to the pot with tortellini. Stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste. Divide tortellini between bowls. Sprinkle remaining Parmesan over top.
