Creamy sun dried tomato tortellini - Extra large standard

Creamy Sun-Dried Tomato Tortellini

with Lacinato Kale & Bocconcini

840 cals

20 mins

Description

Harness the power of the sun, specifically the sun-dried tomato. These flavours come through extra sweet and tangy, thanks to a splash of white balsamic vinegar in the saucepan. They cook down alongside rustic lacinato kale for veggie balance. With a smoothing dose of heavy cream and two sources of cheese—in our stuffed tortellini and mini bocconcini—you’ll be deep in luxury mode as you dig into rose-coloured pasta. Da creamy de la creamy!

Contains:

Eggs, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • ½ Bunch of lacinato kale

  • 30ml White balsamic vinegar

  • 30g Sliced sun-dried tomatoes

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

  • 100ml Tomato sauce

  • 60ml Heavy cream

  • 30g Mini bocconcini

  • 9g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)

Nutrition

Total fat

32g

Saturated Fat

12g

Sodium

1760mg

Total carbs

115g

Sugar

15g

Protein

29g

Fibres

11g

Recipe Instructions

Creamy Sun-Dried Tomato Tortellini - Step #1 Mise en place
Step 1: Mise en place
Bring a medium pot of salted water to a boil. Remove the kale leaves from the stems; thinly slice the leaves. Quarter the bocconcini; toss with a drizzle of olive oil, a pinch of the spices and S&P.
Creamy Sun-Dried Tomato Tortellini - Step #2 Make the sauce
Step 2: Make the sauce
In a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the tomatoes and kale, 1 to 2 min., until the kale has wilted. Add the vinegar and cook, stirring frequently, 30 sec. to 1 min., until evaporated. Add the tomato sauce, cream, ½ cup water (double for 4 portions), the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 2 to 4 min., until slightly reduced.
Creamy Sun-Dried Tomato Tortellini - Step #3 Boil the pasta
Step 3: 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 ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Creamy Sun-Dried Tomato Tortellini - Step #4 Combine the pasta
Step 4: Combine the pasta
To the pan of sauce, add the pasta, bocconcini and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 min., until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Creamy Sun-Dried Tomato Tortellini - Step #5 Plate your dish
Step 5: Plate your dish
Divide the pasta between your plates. Bon appétit!