Fresh Cheese Tortellini with Confit Cherry Tomatoes
Kale & Sun-Dried Tomato Pesto Sauce
Cooking time
20 minutes
Servings
2/4
Calories
960 /serving
Expect bundles of love from this fresh pasta dish. You’ll speed-confit the cherry tomatoes, coating them with olive oil and sweet pepper seasonings, and then slipping them into the oven to deflate and intensify in flavour. The rest of the lively sauce is created from sun-dried tomato pesto, taken up a few notches with the addition of honey and vinegar, along with chopped kale. Toss with tender three-cheese tortellini and then sink your teeth into satisfaction.
We will send you:
- 280g Cherry tomatoes
- 15ml Minced garlic
- 150g Chopped kale
- 15ml Balsamic vinegar
- 14g Honey
- 30g Vegetable demi-glace
- 350g Fresh three-cheese tortellini (contains lipase)
- 60g Sun-dried tomato pesto
- 25g Shaved Parmesan (contains rennet)
- 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, Cashews, Wheat
You will need:
Medium pot
Large pan
Strainer
Sheet pan
Olive oil
1 or 2 tbsp Butter
Salt & pepper
Parchment paper
Total Fat
43 g
Saturated Fat
12 g
Sodium
1400 mg
Total Carb
121 g
Sugars
17 g
Protein
31 g
Fibre
11 g
Preparation
Confit the tomatoes
Preheat the oven to 450°F. Halve the tomatoes. On a lined sheet pan, toss with a generous drizzle of olive oil, ⅓ of the spices and S&P. Arrange in a single layer and roast, without stirring, 13 to 15 min., until softened.
Boil the pasta
While the tomatoes confit, bring a medium pot of salted water to a boil. Boil the pasta, stirring occasionally, 4 to 6 min., or until al dente. Reserving ½ cup cooking water (double for 4 portions), 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 generous drizzle of olive oil on medium. Sauté the garlic and kale, stirring frequently, 3 to 4 min., until the kale has wilted. Add the pesto, honey, demi-glace, vinegar and 1 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until combined and reduced.
Combine the pasta
To the pan of sauce, add the pasta and ½ the reserved cooking water; season with the remaining spices. Cook, stirring frequently, 1 to 2 min., until combined; season with S&P. 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. Top with the confit tomatoes. Garnish with the cheese. Bon appétit!
