Creamy Pesto Rosso Tortellini
with Sun-Dried Tomatoes & Lacinato Kale
Cooking time
10 minutes
Servings
2/4
Calories
900 /serving
This tricolore pasta shows off the tried-and-true colours of Italy. Red is for tangy sun-dried tomatoes. Green is for lacinato kale, with its darkly delicious leaves. And white is for tortellini stuffed with a trio of cheeses and bathed in a creamy red pesto sauce.
We will send you:
- 30ml Sun-dried tomato pesto
- ½ Bunch of lacinato kale
- 350g Fresh three-cheese tortellini (contains lipase)
- 15g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 60ml Heavy cream
Contains: Cashews • Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
43 g
Saturated Fat
18 g
Sodium
950 mg
Total Carb
105 g
Sugars
15 g
Protein
24 g
Fibre
7 g
Preparation
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 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop the leaves.
Make the sauce & combine the pasta
- In a large pan, heat a drizzle of oil on medium-high.
- Add the kale and sauté, 3 to 4 min., until wilted; season with S&P.
- Add the tomatoes, pesto, cream, demi-glace, ½ the reserved cooking water (double for 4 portions) and S&P.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
- Add the pasta and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 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.
Plate your dish
- Divide the pasta between your plates. Bon appétit!
