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Easy prep

Cheese Tortellini with Sun-Dried Tomato Pesto

Burst Cherry Tomatoes & Baby Greens

Cooking time

20 minutes

Servings

2/4

Calories

870 /serving

Twenty minutes and a love of stuffed pasta is all you need to prepare this quick plant-based dinner. You’ll make a delightful sauce with which to coat fresh cheese tortellini by marrying sun-dried tomato pesto, a dash of honey, burst cherry tomatoes and fresh, peppery baby greens. You’ll top it off with (what else?) grated Parmigiano Reggiano, fresh basil and a drizzle of olive oil to make the Italian vibes of this dish shine extra bright.

We will send you:

  • 140g Cherry tomatoes
  • 60g Baby greens (baby spinach, kale or arugula)
  • 15ml Minced garlic
  • 1 Bunch of basil
  • 30g Vegetable demi-glace
  • 14g Honey
  • 60g Sun-dried tomato pesto
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 25g Parmigiano Reggiano (contains rennet)
  • 3g Savoury Parsley spice blend (parsley, kosher salt, black pepper)

Contains: Eggs, Milk, Sulphites, Almonds, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Strainer
Total Fat
37 g
Saturated Fat
8 g
Sodium
1190 mg
Total Carbs
109 g
Sugars
9 g
Protein
27 g
Fibres
7 g
Preparation
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Mise en place
Bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Pick the basil leaves off the stems, discarding the stems.
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Cook the tomatoes
In a medium pan, heat a drizzle of olive oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cherry tomatoes and cook, stirring occasionally, 2 to 4 minutes, until the tomatoes are beginning to soften and release their juices; season with the spice blend and S&P to taste.
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Boil the pasta
While the tomatoes cook, add the pasta to the pot of boiling water; stir gently to separate. Cook, stirring occasionally, 5 to 6 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
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Start the sauce
While the pasta cooks, to the pan of tomatoes, add the sun-dried tomato pesto, honey, demi-glace, ½ the basil (tear with your hands before adding) and 2 tbsp water (double for 4 portions). Season with S&P to taste.
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Finish & serve
To the pan of sauce, add the cooked pasta, ½ the baby greens, ½ the reserved cooking water and ½ the Parmigiano Reggiano. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce and the baby greens are wilted. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your bowls. Top with the remaining baby greens, Parmigiano Reggiano and basil, and a drizzle of olive oil. Bon appétit!