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 Almonds

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Tonight's dinner is packed with some of our all-time favourite flavours. Zesty Parmesan, sweet tomatoes and basil pesto come together beautifully and will make any season 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

350 g

Fresh Cheese Tortellini

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

1 unit


227 g

Baby Heirloom Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

6 g


56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g


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)4184 kJ
Calories1000 kcal
Fat52 g
Saturated Fat16 g
Carbohydrate108 g
Sugar9 g
Dietary Fiber10 g
Protein30 g
Cholesterol100 mg
Sodium1220 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat. While the water comes to a boil, peel, then mince the shallot. 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 almonds 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 almonds to a plate. Set aside.


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


Increase the heat to medium-high, then add 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 almonds and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.