Cheese Tortellini and Creamy Pesto Sauce
with Blistered Tomatoes and Spinach
Featuring creamy basil 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Wheat)
Parmesan Cheese, shredded
Cream Sauce Spice Blend
Not included in your delivery
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, peel, then thinly slice shallot. Roughly chop spinach. Peel, then mince or grate garlic.
Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 3/4 cup pasta water (dbl for 4 ppl). Drain and return tortellini to the same pot, off heat.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add baby tomatoes to the dry pan. Cook, stirring occasionally, until blistered, 2-3 min. Season with salt and pepper. Transfer to a plate.Reduce heat to medium.Add 1 tbsp butter (dbl for 4 ppl), then shallots and garlic. Cook, stirring constantly, until softened, 2-3 min.
Add cream cheese to the pan. Cook, stirring often, until melted, 1-2 min. Sprinkle Cream Sauce Spice Blend over veggies. Cook, stirring constantly, until veggies are coated, 30 sec. 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.
Add sauce to the pot with tortellini. Stir until combined, 1-2 min. Season with salt and pepper, to taste.Divide tortellini between bowls. Top with blistered tomatoes.Sprinkle remaining Parmesan over top.