HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheese Tortellini With Multicoloured Tomatoes
Cheese Tortellini with Multicoloured Tomatoes

Cheese Tortellini with Multicoloured Tomatoes

and Toasted Pine Nuts

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We love cherry tomatoes all year long here at HelloFresh. This dish combines some of our favourite pairings. Creamy Parmesan, sweet tomatoes and basil pesto make it feel like summer. A little squeeze of lemon at the end brings the whole dish together!

Allergens:Egg/OeufMilk/LaitWheat/BléTree Nut/NoixSoy/Soja

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

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Fresh Cheese Tortellini

(ContainsEgg/Oeuf, Milk/Lait, Wheat/Blé)

1 unit


227 g

Baby Heirloom Tomatoes

28 g

Pine Nuts

(ContainsTree Nut/Noix)

6 g


56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

56 g

Red Onion

¼ cup

Parmesan Cheese


Not included in your delivery

1 tbsp


2 tbsp

Unsalted Butter*


2 tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3389 kJ
Calories810 kcal
Fat47 g
Saturated Fat16 g
Carbohydrate80 g
Sugar7 g
Dietary Fiber8 g
Protein22 g
Cholesterol85 mg
Sodium990 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Don't have a garlic press? Lay the garlic cloves on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Add 10 cups water and 2 tsp salt in a large pot. Cover and bring to a boil over high heat. Halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.


Add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside.


While tortellini cooks, heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove pan from heat. Transfer pine nuts to a plate. Set aside.


Heat the same pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 2-3 min. Add tomato and garlic. Cook, stirring occasionally, until tender, 2-3 min.


Add basil pesto and reserved pasta water to the pan. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, spinach, lemon zest, half the Parmesan and 2 tbsp butter (dbl for 4 ppl). Remove from heat and stir together until spinach wilts, 1-2 min.


Divide pasta between bowls. Sprinkle over pine nuts and remaining Parmesan. Squeeze over a lemon wedge, if desired.