Pesto Cheese Tortellini
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Pesto Cheese Tortellini

Pesto Cheese Tortellini

with Multicoloured Tomatoes and Pine Nuts

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:
Veggie
Allergens:
Egg
Milk
Wheat
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

350 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 unit

Lemon

227 g

Baby Heirloom Tomatoes

28 g

Pine Nuts

(Contains Tree nuts)

6 g

Garlic

56 g

Baby Spinach

¼ cup

Basil Pesto

(Contains Milk)

50 g

Shallot

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

Not included in your delivery

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tsp

Salt*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories1060 kcal
Fat59 g
Saturated Fat15 g
Carbohydrate109 g
Sugar9 g
Dietary Fiber9 g
Protein28 g
Cholesterol95 mg
Sodium1130 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.

Utensils

Large Pot
Zester
Measuring Cups
Measuring Spoons
Strainer
Large Non-Stick Pan

Instructions

Prep
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 water comes to a boil, peel, then finely chop shallot. Halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.

Cook tortellini
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 and return tortellini to the same pot, off heat.

Toast pine nuts
3

While tortellini cooks, heat a large non-stick pan over medium heat. When hot, add pine nuts 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 pine nuts to a plate. Set aside.

Start sauce
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 tomatoes are tender, 2-3 min.

Finish sauce
5

Increase the heat to medium-high, then add pesto and reserved pasta water. 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.

Finish and serve
6

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