Tuscan-Inspired Tortellini
with Roasted Red Peppers
Sun-dried tomato pesto, fire-roasted red peppers and creamy Parmesan await with every bit of this Tuscan-inspired cheese tortellini. Get ready to be whisked away to Italy.
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
(Contains Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
170 mL
Roasted Peppers
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Baby Spinach
113 mL
Cream
(Contains Milk)
2 unit
Garlic, cloves
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Meanwhile, drain roasted red peppers, then pat dry with paper towels. Cut into 1/4-inch slices. Peel, then mince or grate garlic. Roughly chop spinach.
Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic and roasted red peppers. Cook, stirring occasionally, until fragrant, 2-3 min. Season with salt and pepper.
Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/3 cup pasta water (dbl for 4 ppl), then drain.
Add sun-dried tomato pesto and cream to the pan with roasted red peppers. Cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper.
Add tortellini, spinach and reserved pasta water to the pan with sauce. Season with salt and pepper, then gently toss until spinach wilts, 1 min.
Divide tortellini between plates. Sprinkle Parmesan over top.
