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Creamy Basil Pesto Cheese Tortellini

Creamy Basil Pesto Cheese Tortellini

with Mushrooms, Leeks and Peas

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Pesto is the besto in this creamy, herbaceous tortellini dish that features a hearty medley of veggies and a sprinkling of toasted walnuts.

Tags:
Veggie
Allergens:
Egg
•Milk
•Wheat
•Walnuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time20 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains: Egg, Milk, Wheat)

113 g

Mushrooms

56 g

Leek, sliced

56 g

Green Peas

7 g

Parsley

28 g

Walnuts, chopped

(Contains: Walnuts)

56 mL

Cream

(Contains: Milk)

¼ cup

Basil Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

2 unit(s)

Cream Cheese

(Contains: Milk)

Nutrition Values

Calories890 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate100 g
Sugar13 g
Dietary Fiber8 g
Protein30 g
Cholesterol115 mg
Sodium950 mg
Trans Fat0.5 g
Potassium900 mg
Calcium250 mg
Iron4.5 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.

Cooking Steps

1
  • Thinly slice mushrooms.
  • Finely chop parsley.
2
  • Heat a large non-stick pan over medium heat.
  • When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Transfer walnuts to a plate.
3
  • Increase heat to medium-high, then add 1/2 tbsp (1 tbsp) oil, then mushrooms and peas. Cook, until veggies begin to soften, 3 min.
  • Add leeks. Cook, stirring often, until leeks are tender, 2-3 min. Season with salt and pepper.
4
  • Reduce heat to medium-low, then add cream and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce thickens slightly, 1-2 min.
  • Remove from heat, then stir in basil pesto and half the parsley.
5
  • Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 1/4 cup (1/2 cup) pasta water. Drain and return tortellini to the same pot, off heat.

Does this amount of reserved water need to be increased here?

6
  • Add sauce and 2 tbsp (4 tbsp) reserved pasta water to the pot with tortellini. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Divide tortellini between bowls.
  • Sprinkle with walnuts and remaining parsley.

Does measured amount of pasta water need to be increased here? to 1/4 cup?

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