Cheese Tortellini and Sun-Dried Tomato Pesto
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Cheese Tortellini and Sun-Dried Tomato Pesto

Cheese Tortellini and Sun-Dried Tomato Pesto

with Blistered Tomatoes and Spinach

Featuring cheesy tortellini, creamy sun-dried tomato pesto, baby tomatoes and Parmesan, this dish combines fresh, summery flavours with the wintery comforts of hearty pasta. It brings the best of all seasons!

Tags:
Veggie
Quick
Low CO2
Allergens:
Egg
Milk
Wheat
Sulphites

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

Preparation Time20 minutes
Cooking Time7 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Sulphites, Milk May contain Soy, Sulphites)

1 piece

Shallot

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Tomatoes

1 piece

Cream Cheese

(Contains Milk)

2 piece

Garlic, cloves

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Pepper*

¼ tsp

Salt*

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Nutrition Values

Calories800 kcal
Fat33 g
Saturated Fat14 g
Carbohydrate97 g
Sugar9 g
Dietary Fiber6 g
Protein28 g
Cholesterol100 mg
Sodium1310 mg
Trans Fat1 g
Potassium850 mg
Calcium350 mg
Iron7.5 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.

Utensils

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

Instructions

Prep
1
  • Peel, then thinly slice shallot.
  • Roughly chop spinach.
  • Peel, then mince or grate garlic.
Cook tortellini
2
  • Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
  • Reserve 3/4 cup (1 1/2 cups) pasta water.
  • Drain and return tortellini to the same pot, off heat.
Cook veggies
3
  • Meanwhile, prick tomatoes with a fork.
  • Reheat the same pan (used in step 2) over medium-high.
  • When the pan is hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min.
  • Reduce heat to medium.
  • Add shallots and garlic. Cook, stirring constantly, until softened, 2-3 min. Season with salt and pepper.


Make sauce
4
  • Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min.
  • Add pesto, reserved pasta water, spinach and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min.
  • Remove from heat.
  • Season with salt and pepper.
Finish and serve
5
  • Add sauce to the pot with tortellini. Stir until combined, 1-2 min.
  • Season with salt and pepper.
  • Divide tortellini between bowls.
  • Sprinkle remaining Parmesan over top.
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