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Cheese tortellini withroasted garlic lemon butter - Extra large standard

Cheese Tortellini with Roasted Garlic & Lemon Butter

Golden Parsnips & Leafy Greens

870 cals

20 mins

Description

You’ll barely be able to wait to bite into these plump pasta packages. Jam-packed with a three-cheese mixture, and boiled to al dente to retain some resistance, they are totally toothsome when bathed in an innovative sauce. The unusual factor is diced parsnips, caramelized on the stovetop, and combined with roasted garlic. You’ll blend in lemon and butter with ease, adding kale at two different stages for varying degrees of softness. Spritz lemon, crack pepper and sit down.

Contains:

Eggs, Milk, Mustard, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 1 Lemon

  • 90g Baby greens (baby spinach or kale)

  • 300g Diced parsnips

  • 15g Minced roasted garlic

  • 350g Fresh three-cheese tortellini (contains lipase)

  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Nutrition

Total fat

33g

Saturated Fat

15g

Sodium

1090mg

Total carbs

125g

Sugar

9g

Protein

24g

Fibres

12g

Recipe Instructions

Cheese Tortellini with Roasted Garlic & Lemon Butter - Step #1 Caramelize the parsnips
Step 1: Caramelize the parsnips
Bring a medium pot of salted water to a boil. In a large pan, heat 1 tbsp butter (double for 4 portions) on medium-high. Add the parsnips, ½ the spices and S&P. Sauté, 5 to 6 min., until golden brown and tender. Add the garlic; stir well. Remove from the heat.
Cheese Tortellini with Roasted Garlic & Lemon Butter - Step #2 Boil the pasta
Step 2: 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 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cheese Tortellini with Roasted Garlic & Lemon Butter - Step #3 Make the sauce
Step 3: Make the sauce
Juice the lemon. Heat the pan of parsnips on medium-high. Add 1 tbsp lemon juice, 2 tbsp butter (double both for 4 portions), ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring occasionally, 1 to 2 min., until simmering. Add ½ the kale and cook, 1 to 2 min., until wilted.
Cheese Tortellini with Roasted Garlic & Lemon Butter - Step #4 Combine the pasta
Step 4: Combine the pasta
To the pan of sauce, add the pasta and S&P. Cook, stirring constantly, 1 to 2 min., until coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the remaining kale; toss well.
Cheese Tortellini with Roasted Garlic & Lemon Butter - Step #5 Plate your dish
Step 5: Plate your dish
Divide the pasta between your bowls. Garnish with a drizzle of olive oil, 1 tsp remaining lemon juice (double for 4 portions) and freshly cracked black pepper. Bon appétit!