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Nicks pick cheese tortelliniwith summer corn feta - Extra large standard

Nick’s Pick | Cheese Tortellini with Summer Corn & Feta

Green Beans, Scallion & Crunchy Pepitas

860 cals

15 mins

Description

He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get set for more sunny days ahead when you serve a light and bright vegetarian pasta supper. Freshly shucked corn niblets lend a subtle sweetness to the proceedings, while green beans stay true to their tender-crisp qualities. A touch of white balsamic, garlic and a bit of butter are the easy steps for a sauce. Top the tortellini with scallion top, cubes of feta cheese and crunchy pepitas for a tantalizing trio of garnishes.

Contains:

Eggs, Milk, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 200g Green beans

  • 1 Garlic clove

  • 1 Scallion

  • 1 Ear of corn

  • 30ml White balsamic vinegar

  • 25g Roasted pepitas (pumpkin seeds)

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

  • 30g Feta

  • 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

36g

Saturated Fat

14g

Sodium

1160mg

Total carbs

110g

Sugar

15g

Protein

28g

Fibres

9g

Recipe Instructions

Nick’s Pick | Cheese Tortellini with Summer Corn & Feta - Step #1 Boil the pasta
Step 1: 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 ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Nick’s Pick | Cheese Tortellini with Summer Corn & Feta - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, crumble the cheese. Remove the stem ends of the green beans; halve crosswise on an angle. Cut the corn kernels off the cob (shuck if necessary). Thinly slice the scallion crosswise, separating the white bottom and green top. Mince the garlic.
Nick’s Pick | Cheese Tortellini with Summer Corn & Feta - Step #3 Cook the vegetables
Step 3: Cook the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and white bottom of the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the green beans and corn. Sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Nick’s Pick | Cheese Tortellini with Summer Corn & Feta - Step #4 Combine the pasta
Step 4: Combine the pasta
To the pan of vegetables, add the pasta, vinegar (start with ½), ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 1 to 2 min., until combined and warmed through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Nick’s Pick | Cheese Tortellini with Summer Corn & Feta - Step #5 Plate your dish
Step 5: Plate your dish
Divide the pasta between your bowls. Top with the cheese, pepitas and green top of the scallion. Bon appétit!

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