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Ready in 15 minutes

Fresh Cheese Tortellini Rosée

with Green Peas, Parmesan & Snappy Salad

Cooking time

15 minutes




1180 /serving

Say cheese! And a mere 15 minutes afterwards, you’ll find three kinds stuffed inside these fresh pasta packets, and shaved Parmesan showered over your supper. Delve deeper into decadence with a simple rosée sauce—there’s something about that rich cream and tomato combo that no one ever outgrows. Bring in some vegetable life with a smattering of green peas, and a snappy little salad of baby greens and crisp radish rounds dressed in white balsamic.

We will send you:

  • 90g Radishes
  • 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Garlic clove
  • 200ml Tomato sauce
  • 100g Green peas
  • 15ml White balsamic vinegar
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 60ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 9.5g Alla Romana spices (sugar, sea salt, spices, garlic, onion, paprika, sunflower oil)

Contains: Eggs, Milk, Sulphites, Wheat

You will need:

Medium pot
Large pan
Olive oil
Salt & pepper (S&P)
Total Fat
71 g
Saturated Fat
18 g
1320 mg
Total Carb
113 g
10 g
29 g
12 g
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta; 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.
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Mise en place
Meanwhile, thinly slice the radishes crosswise; place in a bowl of cold water. Mince the garlic.
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Make the sauce
In a large pan, heat a drizzle of olive oil on medium-high. Sauté the garlic and spices, 30 sec. to 1 min., until fragrant. Add the tomato sauce and cream. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until the flavours have combined.
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Combine the pasta
To the pan of sauce, add the pasta, peas, ½ the reserved cooking water and S&P. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Make the salad
Meanwhile, drain the radishes and pat dry with paper towel. In a large bowl, combine the vinegar and 3 tbsp olive oil (double for 4 portions). Add the baby greens, radishes and S&P; toss well.
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Plate your dish
Divide the pasta between your bowls. Garnish with the cheese. Serve the salad on the side. Bon appétit!