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Lemon & Poppy Seed Tortellini

with Crunchy Baby Greens Salad

Cooking time

30 minutes




1000 /serving

There’s a sun beam shining right into this light and lemony dish. The refined flavour combination of lemon, garlic, cream and the addictively crunchy poppy seeds will whisk you away to the Amalfi Coast in one bite. Top the toothsome, feel-good cheese tortellini with Parmesan shavings for a salty, umami hit—and on the side, serve a crisp, multicoloured salad dressed in a honeyed vinaigrette to complete the feast.

We will send you:

  • 100g Shredded red cabbage
  • 100g Carrots
  • 60g Baby greens (lettuce mix, baby spinach, kale or arugula)
  • 1 Bunch of parsley
  • 1 Garlic clove
  • 1 Lemon
  • 7g Honey
  • 350g Fresh three-cheese tortellini (contains lipase)
  • 75ml Heavy cream
  • 25g Shaved Parmesan (contains rennet)
  • 9g Poppy Star spices (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)

Contains: Eggs, Milk, Mustard, Wheat

You will need:

Medium pot
Large pan
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Total Fat
55 g
Saturated Fat
26 g
1360 mg
Total Carbs
106 g
8 g
27 g
9 g
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Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Peel and julienne the carrots (or thinly slice into rounds). Mince the garlic. Finely chop the parsley leaves and stems.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving ¾ 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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Make the sauce
While the pasta boils, in a large pan, heat a drizzle of oil on medium. Add ⅔ of the garlic and as much lemon zest as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cream, ½ the honey and ¾ tbsp lemon juice (double for 4 portions); season with ½ the spice blend and S&P to taste. Bring to a boil, then reduce to a simmer and cook, 1 to 2 minutes, until thickened.
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Make the salad
While the sauce simmers, in a large bowl, combine the remaining honey, as much remaining garlic as you’d like (omit for a milder flavour), ½ tbsp remaining lemon juice and 2 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with the remaining spice blend and S&P to taste. Add the baby greens, carrots, cabbage and ½ the parsley. Toss well.
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Combine the pasta
To the pan of sauce, add the cooked pasta, ½ the reserved cooking water and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the pasta is thoroughly coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
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Plate your dish
Divide the pasta between your plates. Top with the Parmesan and remaining parsley. Serve the salad on the side. Bon appétit!