Cheese Tortellini Al Limone
with Tender Green Veggies
Cooking time
15 minutes
Servings
2/4
Calories
830 /serving
Before you can say cheese and snap a photo, this 15-minute pasta dinner will be picture perfect and ready to eat. Our fresh cheese-filled tortellini is the basis for building out a meal packed with vegetables, in this case green peas, string peas and broccoli florets. Fold them into a simple, silky sauce of pesto and butter, and add your main squeeze: a splash of fresh lemon juice. Sprinkle on some Parm, and now there’s a supper that’s ready for its close up!
We will send you:
- 200g Broccoli florets
- 100g Sugar snap peas (or snow peas)
- 1 Lemon
- 30g Vegetable demi-glace
- 50g Green peas
- 350g Fresh three-cheese tortellini (contains lipase)
- 15ml Basil pesto
- 25g Shaved Parmesan (contains rennet)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Cashews, Wheat
You will need:
Large pot
Strainer
Olive oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Oil
Large pan
Total Fat
34 g
Saturated Fat
17 g
Sodium
1320 mg
Total Carb
107 g
Sugars
14 g
Protein
28 g
Fibre
9 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Halve the broccoli florets (quarter if large). Juice the lemon.
Boil the pasta & peas
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. In the final min., add the peas. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of olive oil to prevent sticking.
Sauté the broccoli
Meanwhile, remove the stem ends of the string peas; thinly slice each pod on an angle. In a large pan, heat a drizzle of oil on medium-high. Sauté the broccoli, 5 to 7 min., until beginning to brown. Add 2 tbsp water (double for 4 portions) and cook, stirring frequently, 2 to 3 min., until the water has evaporated and the broccoli is tender; season with S&P.
Start the sauce
To the pan of broccoli, add the string peas, pasta and peas, demi-glace, ½ the reserved cooking water, the spices and S&P. Cook, stirring frequently, 1 to 2 min., until the sauce has slightly reduced.
Finish the sauce
Off the heat, to the pan of sauce, add the pesto, 3 tbsp butter (double for 4 portions) and S&P; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the lemon juice; stir well.
Plate your dish
Divide the pasta between your bowls. Top with the cheese. Bon appétit!
