Cheese Tortellini with Multicoloured Tomatoes
and Toasted Pine Nuts- Egg
- Milk
- Wheat
- Tree nuts
- Soy
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!
Ingredients
250 g
Fresh Cheese Tortellini
(Contains: Egg, Milk, Wheat)
1 unit
Lemon
227 g
Baby Heirloom Tomatoes
28 g
Pine Nuts
(Contains: Tree nuts)
6 g
Garlic
56 g
Baby Spinach
¼ cup
Basil Pesto
(Contains: Milk, Soy)
56 g
Red Onion
¼ cup
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
1 tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
2 tsp
Salt*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
