Lemon-Mascarpone Tortellini
with Brussels Sprouts, Peas & Zesty Pepita Crunch
Cooking time
15 minutes
Servings
2/4
Calories
840 /serving
Have you got a real zest for life? Then you’ll love the energy in this pasta dish. The sauce is zingy with freshly squeezed lemon juice and creamy with lashings of mascarpone cheese, to which you’ll add green peas and thinly sliced Brussels sprouts. It coats fresh cheese-stuffed tortellini boiled to al dente. Cap it off with a lovely crunch from chopped pepitas, lemon-kissed herby seasonings and lots of lemon zest.
We will send you:
- 200g Brussels sprouts
- 1 Lemon
- 150g Green peas
- 25g Roasted pepitas (pumpkin seeds)
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 30ml Mascarpone
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Oil
Salt & pepper (S&P)
Total Fat
32 g
Saturated Fat
8 g
Sodium
1110 mg
Total Carb
114 g
Sugars
15 g
Protein
30 g
Fibre
13 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 ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Zest and quarter the lemon. Roughly chop the pepitas.
Make the pepita crunch
In a small bowl, combine the pepitas, lemon zest (start with ½), a pinch of the spices and 1 tbsp oil (double for 4 portions).
Make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the Brussels sprouts and S&P. Sauté, 1 to 2 min., until just beginning to brown. Add the demi-glace, remaining spices and ⅓ cup of the reserved cooking water (double for 4 portions). Cook, stirring frequently, 1 to 2 min., until the Brussels sprouts have softened.
Combine the pasta
To the pan of sauce, add the pasta, peas, mascarpone and juice of 2 lemon wedges (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until heated through and combined. 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 bowls. Garnish with the pepita crunch and remaining lemon wedges. Bon appétit!
