Cheese on cheese tortellini - Extra large standard

Cheese on Cheese Tortellini

with Bocconcini, Zucchini & Sun-Dried Tomato Pesto

840 cals

20 mins

Description

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.

Contains:

Eggs, Milk, Cashews, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 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)

Nutrition

Total fat

40g

Saturated Fat

11g

Sodium

1270mg

Total carbs

99g

Sugar

14g

Protein

24g

Fibres

6g

Recipe Instructions

Cheese on Cheese Tortellini - Step #1 Mise en place
Step 1: 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.
Cheese on Cheese Tortellini - Step #2 Sauté the vegetables
Step 2: 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.
Cheese on Cheese Tortellini - Step #3 Boil the pasta
Step 3: 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.
Cheese on Cheese Tortellini - Step #4 Make the sauce
Step 4: 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.
Cheese on Cheese Tortellini - Step #5 Combine the pasta & serve
Step 5: 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!