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20 minutes

Cheese Tortellini in Balsamic Brown Butter Sauce

with Hazelnuts & Green Salad

Cooking time

20 minutes




920 /serving

Indulge in a devilishly decadent pasta recipe tonight by tossing fresh al dente tortellini in a melted butter, balsamic vinegar and Grana Padano sauce. Toasting hazelnuts brings out even more of their fragrance and adds the perfect amount of crunch to both the tortellini and the stylish salad of light greens and carrot ribbons. It’s 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
  • 30g Vegetable demi-glace
  • 30ml Balsamic vinegar
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 25g Hazelnuts
  • 25g Grana Padano (contains rennet)
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Eggs, Milk, Sulphites, Hazelnuts, Wheat

You will need:

Medium pot
Large pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Total Fat
43 g
Saturated Fat
18 g
1300 mg
Total Carbs
111 g
11 g
28 g
10 g
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the boiling water; stir gently to separate. Cook, stirring occasionally, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving ¼ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside.
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Toast the hazelnuts
While the pasta cooks, heat a large, dry pan on medium. Add the hazelnuts and toast, tossing occasionally, 3 to 5 minutes, until fragrant and lightly browned. Transfer to a cutting board and roughly chop. Reserve the pan.
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Mise en place
While the hazelnuts toast, peel the carrots; still using your peeler, peel the carrots into long ribbons (or thinly slice into rounds). Peel, halve and mince the shallot.
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Make the sauce
In the reserved pan, melt 3 tbsp butter (double for 4 portions) on medium. Add the shallot. Cook, stirring frequently, 2 to 3 minutes, until the shallot has softened and the butter starts to foam; season with ½ the spice blend and S&P. Add ½ the balsamic 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 Grana Padano. Add the cooked pasta and toss to coat; season with S&P to taste.
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Make the salad & serve
In a large bowl, combine the lettuce, carrots, ½ the hazelnuts, the remaining vinegar and 3 tbsp olive oil (double for 4 portions). Season with the remaining spice blend and S&P to taste. Toss well. Divide the finished pasta between your plates. Garnish with the remaining Grana Padano and hazelnuts. Serve the salad on the side. Bon appétit!