
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




