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20 minutes

Cheese on Cheese Tortellini

with Bocconcini, Zucchini & Sun-Dried Tomato Pesto

Cooking time

20 minutes

Servings

2/4

Calories

840 /serving

Cheese on the inside, cheese on the outside. We had the daring idea of pairing our stuffed-to-bursting fresh tortellini with morsels of pillowy yet firm bocconcini for extra decadence. Even the playing field with vegetable content, both fresh and preserved: ripe tomato and garlic-sautéed zucchini have a blast alongside roasted pepper at this pasta party. Leave it to sun-dried tomato pesto to tie it all together with a big red bow.

We will send you:

  • 30ml Sun-dried tomato pesto
  • 1 Tomato
  • 1 Zucchini (green, yellow or heirloom)
  • 1 Roasted pepper
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 30g Vegetable demi-glace
  • 30g Mini bocconcini
  • 1 Garlic clove
  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Eggs, Milk, Cashews, Wheat

You will need:

Medium pot
Large pan
Strainer
Olive oil
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
40 g
Saturated Fat
11 g
Sodium
1270 mg
Total Carb
99 g
Sugars
14 g
Protein
24 g
Fibre
6 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Small-dice the tomato. Quarter the zucchini lengthwise; thinly slice. Thinly slice the roasted pepper. Mince the garlic. Quarter the bocconcini; toss with a drizzle of olive oil, a pinch of the spices and S&P.
a picture
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Sauté ½ the garlic, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 3 to 5 min., until tender and beginning to brown; season with ½ the remaining spices and S&P. Add the roasted pepper and sauté, 1 to 2 min., until warmed through. Transfer to a plate and keep warm. Reserve the pan.
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Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the tomato and remaining garlic, 1 to 2 min., until fragrant. Add the pesto, demi-glace, reserved cooking water, remaining spices and S&P. Cook, stirring occasionally, 2 to 3 min., until thickened.
a picture
Combine the pasta & serve
To the pan of sauce, add the pasta, vegetables, bocconcini and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the pasta and vegetables are coated. Divide the pasta between your plates. Bon appétit!