Cheese Tortellini Pomodoro
with Cucumber & Roasted Pepper Salad
Cooking time
20 minutes
Servings
2/4
Calories
950 /serving
Wave goodbye to winter before sinking into a plateful of these just-chewy pasta packets filled with ricotta, Parmesan and Romano cheeses. They’re bathed in a creamy tomato sauce, warmed with Mediterranean-inspired spices and finished with butter for a lingering silky smoothness. On the side, you’ll dish out a lip-smacking leafy salad with juicy chunks of cuke and jammy roasted pepper. Give the whole works a zippy green accent by letting those fresh chives fly like flurries.
We will send you:
- 2 Garlic cloves
- 1 Bunch of chives
- 1 Cucumber
- 200ml Tomato sauce
- 15ml Red wine vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 1 Roasted pepper
- 60ml Heavy cream
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pan
Strainer
Olive oil
1 or 2 tbsp Butter
Salt & pepper
Total Fat
49 g
Saturated Fat
16 g
Sodium
1390 mg
Total Carb
107 g
Sugars
8 g
Protein
24 g
Fibre
10 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Thinly slice the roasted pepper. Halve the cucumber lengthwise; slice crosswise into 1-inch pieces. Mince the garlic. Finely chop the chives.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
Make the sauce
While the pasta boils, in a large pan, heat a drizzle of olive oil on medium. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the tomato sauce, cream and ½ the reserved cooking water; season with all but a pinch of the spice blend and S&P. Simmer, stirring occasionally, 3 to 4 minutes until reduced. Add 1 tbsp butter (double for 4 portions); mix to combine. Simmer on low, 1 to 2 minutes, or until slightly thickened.
Make the salad
While the sauce simmers, in a large bowl, combine the red wine vinegar and 3 tbsp olive oil (double for 4 portions); season with the remaining spice blend and S&P. Add the baby greens, cucumber, roasted pepper and ½ the chives; season with S&P to taste. Toss to combine.
Finish & serve
Add the cooked pasta to the pan of sauce; toss to combine and season with S&P to taste. If the pasta seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Divide the finished pasta between your plates. Garnish with the remaining chives. Serve the salad on the side. Bon appétit!
