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20 minutes

Pan-Seared Cheese Tortellini & Homemade Bruschetta

Green Beans Amandine with Parmesan Shavings

Cooking time

20 minutes

Servings

4

Calories

810 /serving

Warning: after successfully preparing this meal, you may be tempted to book the next plane to Tuscany and spend the rest of your days making pasta and growing sumptuous produce plucked straight from the garden to feed your large, loud family. For now, your rustic Italian dreams can be tempered thanks to this pan-seared cheese tortellini, topped with a homemade bruschetta that would make any nonna proud. Green beans with almonds and shaved Parmesan are a beautifully seasonal side that adds some crunch (and some green) to your plate. Now, how much for a flight to Florence...

We will send you:

  • 1 Bunch of basil
  • 3 Tomatoes
  • 1 Shallot (or onion)
  • 340g Green beans
  • 15ml Red wine vinegar
  • 25g Sliced almonds
  • 700g Fresh cheese tortellini
  • 60g Vegetable demi-glace
  • 30g Shaved Parmesan
  • 20g Bruschetta spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, Cayenne pepper, onion, basil, black pepper)

  • Contains: Egg, Gluten, Milk, Sulphites, Tree Nuts, Wheat

    You will need:

    Large high-sided pan (nonstick if possible)
    Large pan
    Olive oil
    3 tbsp Butter
    Salt & pepper
    Total Fat
    34 g
    Saturated Fat
    12 g
    Sodium
    970 mg
    Total Carbs
    105 g
    Sugars
    6 g
    Protein
    26 g
    Fibres
    10 g
    Preparation
    a picture
    Sear the tortellini
    In a large, high-sided pan (nonstick if possible), heat 2 tbsp of butter and a drizzle of olive oil on medium-high. Add the tortellini and cook, stirring frequently, 10 to 12 minutes, until golden brown.
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    Mise en place
    While the tortellini cooks, small dice the tomatoes. Trim and discard the stem ends of the green beans. Mince the shallot. Pick the basil leaves off the stems. In a medium bowl, combine the diced tomatoes, vinegar, ½ the basil (roughly chop before adding), up to ¼ of the minced shallots (to taste) and 3 tbsp of olive oil; season with ¼ of the spice blend and S&P to taste.
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    Toast the almonds
    Heat a large pan on medium. Add the almonds and toast, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a plate; season with S&P to taste.
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    Cook the green beans
    In the same pan, heat a drizzle of olive oil on medium-high. Add the green beans to the pan and cook, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the remaining shallots and 1 tbsp of butter; season with the ⅓ of the remaining spice blend and S&P. Cook, stirring frequently, 1 to 2 minutes, until the shallots and green beans begin to brown. Transfer to a serving plate and set aside in a warm spot.
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    Finish the tortellini
    To the pan of tortellini, add the demi-glace and 2 cups of water; season with the remaining spice blend and S&P to taste. Bring the water to a boil, then lower the heat. Cover and simmer, stirring occasionally, 4 to 5 minutes, until the water has been absorbed and the tortellini are tender (adding more water as necessary).
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    Plate your dish
    Divide the tortellini between your bowls; top with the bruschetta and remaining basil (tear with your hands before adding). Serve the green beans on the side and garnish with the almonds and Parmesan. Bon appétit!