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20 minutes
Favourite

Cheese Tortellini with Balsamic Brown Butter Sauce

Hazelnuts & Green Salad

Cooking time

20 minutes

Servings

2/4

Calories

1070 /serving

Indulge in a devilishly decadent pasta recipe tonight by tossing fresh al dente tortellini in our melted butter, balsamic vinegar and Parmesan sauce. Toasting hazelnuts brings out even more of their fragrance and adds the perfect amount of crunch to both the tortellini and a chic salad of light greens and carrot ribbons. Guaranteed to disappear off your plates faster than you can say ‘cheese’!

We will send you:

  • 1 Shallot (or onion)
  • 200g Carrots
  • 60g Baby lettuce
  • 24g Vegetable demi-glace
  • 30ml Balsamic vinegar
  • 350g Fresh cheese tortellini
  • 25g Hazelnuts
  • 25g Parmigiano Reggiano

  • Contains: Egg, Gluten, Milk, Sulphites, Tree Nuts, Wheat

    You will need:

    Medium pot
    Large pan
    Strainer
    Peeler
    Olive oil
    3 or 6 tbsp Butter
    Salt & pepper
    Total Fat
    58 g
    Saturated Fat
    19 g
    Sodium
    1350 mg
    Total Carbs
    115 g
    Sugars
    10 g
    Protein
    27 g
    Fibres
    13 g
    Preparation
    a picture
    Cook the pasta
    Bring a medium pot of salted water to a boil. Add the tortellini to the pot of boiling water and cook, stirring occasionally, 5 to 6 minutes or until al dente (still slightly firm to the bite). Reserving ¼ cup of cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside.
    a picture
    Toast the hazelnuts
    While the pasta cooks, heat a large dry pan on medium. Add the hazelnuts and toast, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a cutting board and roughly chop. Reserve the pan.
    a picture
    Mise en place
    While the hazelnuts toast, peel the carrots; still using your peeler, peel the carrots into long ribbons. Peel, halve and mince the shallot.
    a picture
    Make the sauce
    In the reserved pan, melt 3 tbsp butter (double for 4 portions) on medium. Add the shallots. Cook, stirring frequently, 2 to 3 minutes, until the shallots have softened and the butter starts to foam; season with S&P. Add ½ the vinegar and cook, 30 seconds to 1 minute, until slightly reduced. Off the heat, whisk in the reserved cooking water, demi-glace and ½ the Parmesan. Add the pasta and toss to coat; season with S&P to taste.
    a picture
    Make the salad & serve
    In a large bowl, combine the lettuce, carrots, ½ the hazelnuts, remaining vinegar and 3 tbsp of olive oil (double for 4 portions); season with S&P to taste. Toss thoroughly to combine. Divide the finished pasta between your plates. Garnish with the remaining Parmesan and hazelnuts. Serve the salad on the side. Bon appétit!