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Pan seared cheese tortellini bruschetta sauce - Extra large standard

Pan-Seared Cheese Tortellini & Bruschetta Sauce

String Bean Amandine & Parmesan Shavings

830 cals

20 mins

Description

Warning: after successfully preparing this meal, you may never look at tortellini the same way again. Instead of 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. Sautéed string beans with toasted almonds and shaved Parmesan make a stellar side.

Contains:

Almonds, Eggs, Milk, Sulphites, Wheat

Ingredients

for 4 servings

  • 2 Tomatoes

  • 1 Shallot (or onion)

  • 400g String beans

  • 30ml Red wine vinegar

  • 25g Sliced almonds

  • 700g Fresh three-cheese tortellini (contains lipase)

  • 60ml Vegetable demi-glace

  • 25g Shaved Parmesan (contains rennet)

  • 1 Bunch of chives (or garlic chives)

  • 20g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Nutrition

Total fat

35g

Saturated Fat

11g

Sodium

1110mg

Total carbs

104g

Sugar

14g

Protein

24g

Fibres

9g

Recipe Instructions

Pan-Seared Cheese Tortellini & Bruschetta Sauce - Step #1 Start the pasta
Step 1: Start the pasta
In a large, high-sided pan (non-stick if possible), heat 2 tbsp butter and a drizzle of olive oil on medium-high. Cook the pasta, stirring frequently, 10 to 12 min., until golden brown.
Pan-Seared Cheese Tortellini & Bruschetta Sauce - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, small-dice the tomatoes. Remove the stem ends of the string beans. Halve, peel and mince the shallot. Thinly slice the chives. In a medium bowl, make the bruschetta by combining the tomatoes, vinegar, ½ the chives, up to ¼ of the shallot, 3 tbsp olive oil, ¼ of the spices and S&P.
Pan-Seared Cheese Tortellini & Bruschetta Sauce - Step #3 Toast the almonds
Step 3: Toast the almonds
Heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl; season with S&P. Reserve the pan.
Pan-Seared Cheese Tortellini & Bruschetta Sauce - Step #4 Sauté the string beans
Step 4: Sauté the string beans
In the same pan, heat a drizzle of olive oil on medium-high. Sauté the string beans, 2 to 3 min., until beginning to soften. Add the remaining shallot, 1 tbsp butter, ⅓ of the remaining spices and S&P. Sauté, 1 to 2 min., until beginning to brown. Transfer to a plate and keep warm.
Pan-Seared Cheese Tortellini & Bruschetta Sauce - Step #5 Finish the pasta
Step 5: Finish the pasta
To the pan of pasta, add the demi-glace, 2 cups water, the remaining spices and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 min., until the pasta is tender and the water has been absorbed. If necessary, add more water.
Pan-Seared Cheese Tortellini & Bruschetta Sauce - Step #6 Plate your dish
Step 6: Plate your dish
Divide the pasta between your bowls. Top with the bruschetta and remaining chives. Serve the string beans on the side and garnish with the almonds and cheese. Bon appétit!