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Cheese tortellini in balsamic brown butter sauce - Extra large standard

Cheese Tortellini in Balsamic Brown Butter Sauce

with Toasted Walnuts & Parmesan Shavings

1080 cals

10 mins

Veggie
Member favourite

Description

Buttering up will get you everywhere. Especially when you’re brown buttering. Foamed to frothy sweetness in the pan, the sauce is spiked with balsamic vinegar. Up the opulence with toasted walnuts and shavings of Parmesan, while letting a radish-crisp side salad keep you refreshed.

Contains:

Eggs • Milk • Sulphites • Walnuts • Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 1 Shallot (or onion)

  • 120g Baby greens (lettuce mix, baby spinach, kale or arugula)

  • 100g Radishes

  • 25g Chopped walnuts

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

  • 30ml Balsamic vinegar

  • 30ml Vegetable demi-glace

  • 25g Shaved Parmesan (contains rennet)

  • 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Nutrition

Total fat

62g

Saturated Fat

20g

Sodium

1320mg

Total carbs

102g

Sugar

14g

Protein

25g

Fibres

7g

Recipe Instructions

Cheese Tortellini in Balsamic Brown Butter Sauce - 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.
Cheese Tortellini in Balsamic Brown Butter Sauce - Step #2 Mise en place
Step 2: Mise en place
  • Meanwhile, thinly slice the radishes.
  • Halve, peel and mince the shallot.
Cheese Tortellini in Balsamic Brown Butter Sauce - Step #3 Make the sauce & combine the pasta
Step 3: Make the sauce & combine the pasta
  • In a large pan, heat 3 tbsp butter (double for 4 portions) on medium.
  • Add the shallot and walnuts. Sauté, 2 to 3 min., until softened and the butter begins to foam; season with ½ the spices and S&P.
  • Add ½ the vinegar and cook, stirring often, 30 sec. to 1 min., until slightly reduced.
  • Add ¼ of the reserved cooking water and the demi-glace; whisk well.
  • Add the pasta and S&P. Cook, stirring often, 30 sec. to 1 min., until heated through and combined.
Cheese Tortellini in Balsamic Brown Butter Sauce - Step #4 Make the salad
Step 4: Make the salad
  • Meanwhile, in a large bowl, combine the remaining vinegar3 tbsp oil (double for 4 portions), the remaining spices and S&P.
  • Add the baby greens and radishes; toss well.
Cheese Tortellini in Balsamic Brown Butter Sauce - Step #5 Finish & serve
Step 5: Finish & serve
  • To the pan, if the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
  • Divide the pasta between your bowls.
  • Garnish with the cheese.
  • Serve the salad on the side. Bon appétit!