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

Cheese 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.

Tags:
Veggie
•Quick
•Low CO2
Allergens:
Egg
•Milk
•Wheat
•Sulphites

The quantities provided above are averages only.

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Sun-Dried Tomato Pesto (Sulphites, Milk)

(Contains Milk, Sulphites)

50 g

Shallot

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Tomatoes

1 unit

Cream Cheese

(Contains Milk)

2 unit

Garlic, cloves

Not included in your delivery

¼ tsp

Salt*

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

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Nutrition Values

Calories810 kcal
Fat33 g
Saturated Fat13 g
Carbohydrate100 g
Sugar10 g
Dietary Fiber6 g
Protein25 g
Cholesterol90 mg
Sodium1220 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 Cups
•Measuring Spoons
•Strainer
•Large Non-Stick Pan

Cooking Steps

Prep
1

Before starting, wash and dry all produce. 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.

Cook veggies
3

Meanwhile, prick tomatoes with a fork. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min. Reduce heat to medium.Add shallots and garlic. Cook, stirring constantly, until softened, 1-2 min. Season with salt and pepper.

Make sauce
4

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
5

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.