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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!

Tags:VeggieQuick
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

350 g

Fresh Cheese Tortellini

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

1 unit

Lemon

227 g

Baby Heirloom Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

6 g

Garlic

56 g

Baby Spinach

¼ cup

Basil Pesto

(ContainsMilk/Lait, Soy/Soja)

50 g

Shallot

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

2 tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Zester
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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