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
Cheese Tortellini
1 unit(s)
Zucchini
g
Red Onion, sliced
1 unit(s)
Sweet Bell Pepper
¼ cup
Basil Pesto
(Contains Milk May contain Sulphites, Tree nuts, Milk, Soy)
¼ cup
Parmesan Cheese, shredded
7 g
Basil
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Unsalted Butter*
¼ tsp
Salt and Pepper*
2 tsp
Salt*
Nutrition Values
Utensils
Instructions
Bring 10 cups water and 2 tsp salt to a boil in a large pot (use same for 4 ppl). Core, then cut peppers into 1/2-inch pieces. Cut zucchini into 1/2-inch thick half-moons.
Toss onions, zucchini, peppers and 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 1/4 cup pasta water (dbl for 4 ppl), then drain and set aside.
Heat the same large pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl) and remaining Mediterranean spice blend. Swirl the pan to melt butter and toast spices, 1 min. Remove the pan 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. Tear over basil leaves and sprinkle over remaining Parmesan.