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Ready in 25 minutes

Pan-Seared Cheese Tortellini & Bruschetta Topping

Broccoli Amandine & Parmesan Shavings

Cooking time

25 minutes

Servings

4

Calories

840 /serving

Warning: after successfully preparing this meal, you may never look at tortellini the same way again. Along with boiling these cheese-filled packages, you’ll sear them in a pan with butter and olive oil until golden and then finish them with a demi-glace simmer. And instead of cooking up a sauce, you’ll make a bruschetta-style mix of finely chopped tomatoes, chives and shallot. Roasted broccoli with toasted almonds and shaved Parmesan make a stellar side.

We will send you:

  • 1 Bunch of chives (or garlic chives)
  • 3 Tomatoes
  • 1 Shallot (or onion)
  • 1 Head of broccoli
  • 30ml Sherry vinegar
  • 25g Sliced almonds
  • 700g Fresh three-cheese tortellini (contains lipase)
  • 60ml Vegetable demi-glace
  • 25g Shaved Parmesan (contains rennet)
  • 20g Florentine Scene spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, onion, basil, black pepper)

Contains: Almonds, Eggs, Milk, Sulphites, Wheat

You will need:

Large high-sided pan (non-stick if possible)
Strainer
Olive oil
3 tbsp Butter
Salt & pepper (S&P)
Peeler
Sheet pan
Parchment paper
Oil
Large pot
Total Fat
35 g
Saturated Fat
11 g
Sodium
960 mg
Total Carb
105 g
Sugars
12 g
Protein
25 g
Fibre
9 g
Preparation
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Roast the broccoli
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Remove the bottom inch of the broccoli stem; peel the stem. Cut the head into long, thin florets, including the stem. Halve, peel and mince the shallot. On a lined sheet pan, toss the broccoli with a drizzle of oil, ¼ of the spices and S&P. Roast, adding ½ the vinegar and ¾ of the shallot and flipping halfway, 14 to 18 min., until tender.
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Toast the almonds
Meanwhile, in a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium. Toast the almonds, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl and season with S&P. Reserve the pan.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 3 min., until partially cooked. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
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Mise en place
Meanwhile, small-dice the tomatoes. Thinly slice the chives. In a medium bowl, make the bruschetta by combining the tomatoes, remaining vinegar and shallot, ½ the chives, 3 tbsp olive oil, ⅓ of the remaining spices and S&P.
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Combine the pasta
In the reserved pan, heat 3 tbsp butter and a drizzle of olive oil on medium-high. Cook the pasta, stirring frequently, 5 to 6 min., until golden brown. Add the demi-glace, ½ the reserved cooking water, the remaining spices and S&P. Cook, stirring frequently, 2 to 3 min., until combined. 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 bowls. Top with the bruschetta and remaining chives. Serve the broccoli on the side and garnish with the almonds and cheese. Bon appétit!