Mediterranean Tortellini
with Pesto Sauce and Roasted Veggies
A feast for the eyes and the tastebuds, this colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
200 g
Zucchini
50 g
Shallot
160 g
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains Milk, Soy)
¼ cup
Parmesan Cheese
(Contains Milk)
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 425°F. Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot. (NOTE: use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, core, then cut peppers into 1/2-inch pieces. Cut zucchini into 1/2-inch thick half-moons. Peel, then thinly slice the shallot.
Toss shallots, zucchini, peppers, half the Mediterranean Spice Blend with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until softened, 14-15 min.
While veggies roast, add tortellini to the pot of boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 2 tbsp pasta water (dbl for 4 ppl), then drain and set aside.
Heat the same large pot over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and remaining Mediterranean Spice Blend. Swirl the pot to melt butter and toast spices, 1 min. Remove the pot from heat. Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Toss until well combined. Season with salt and pepper.
Divide tortellini and roasted veggies between bowls. Sprinkle with remaining Parmesan.
