Fresh Cheese Tortellini with Buttery Tomato Pesto
Cheesy Panko-Crusted Zucchini ‘Fries’
Cooking time
20 minutes
Servings
4
Calories
740 /serving
Say cheese, kids! Cheese tortellini, more precisely. These fresh pasta pockets are always a crowd pleaser, for their toothsome texture, quick cooking and savoury taste. The sauce comes together with simplicity, in a swirl of sun-dried tomato pesto, vegetable demi-glace and a knob of butter. On the side, up the veg with sticks of zucchini crusted in panko and baked to golden—have a family debate about whether or not they can be considered fries.
We will send you:
- 60ml Sun-dried tomato pesto
- 2 Zucchini (green, yellow or heirloom)
- 60g Panko
- 700g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 25g Grana Padano (contains rennet)
- 20g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Cashews, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
Sheet pan
Parchment paper
Strainer
2 tbsp Butter
Total Fat
26 g
Saturated Fat
8 g
Sodium
1050 mg
Total Carb
107 g
Sugars
11 g
Protein
23 g
Fibre
6 g
Preparation
Prepare & bake the zucchini ‘fries’
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the zucchini crosswise; cut into fries. In a large bowl, combine the zucchini, a drizzle of oil, ½ the spices and S&P. Place the panko and ½ the cheese on a plate. Coat the zucchini in the panko-cheese mixture (pressing to adhere). Arrange on a lined sheet pan and bake, 10 to 12 min., until tender and golden.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the sauce
Heat the same pot on medium. Add the pesto, demi-glace, remaining spices and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 min., until heated through and beginning to thicken. Off the heat, add 2 tbsp butter; stir well.
Combine the pasta
To the pot of sauce, add the pasta. Cook, stirring frequently, 1 to 2 min., until coated and combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Off the heat, add the remaining cheese; stir well.
Plate your dish
Divide the pasta between your bowls. Serve the zucchini ‘fries’ on the side. Bon appétit!
