Creamy Cheese Tortellini
with Sun-Dried Tomato Pesto and Spinach
Cheese-stuffed tortellini gets a royal treatment in tonight's speedy dinner! This slightly untraditional, lip-smacking rosé sauce uses sun-dried tomato pesto to pack a flavourful punch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Egg, Milk, Wheat)
Parmesan Cheese, shredded
Sweet Bell Pepper
Sun-Dried Tomato Pesto
Vegetable Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return tortellini to the same pot, off heat.
Meanwhile, peel, then finely chop shallot. Peel, then mince or grate garlic. Core, then cut pepper into 1/2-inch pieces. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min. Add garlic. Cook, stirring often, until fragrant, 1-2 min. Season with salt and pepper.
Add cream cheese, cream, broth concentrate and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce reduces slightly, 1-2 min. Season with salt and pepper, to taste.
Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto. Return the pot to medium and cook, stirring often, until spinach wilts and sauce coats tortellini, 2-3 min. Season with salt and pepper, to taste.
Divide creamy cheese tortellini between bowls. Sprinkle Parmesan over top.