Lemon & Poppy Seed Tortellini
with Tricolore Salad
Cooking time
30 minutes
Servings
2/4
Calories
980 /serving
There’s a sun beam shining right into this light and lemony dish. The refined flavour combination of lemon, garlic, cream and the addictively crunchy poppy seeds will whisk you away to the Amalfi Coast in one bite. Top the toothsome, feel-good cheese tortellini with Parmesan shavings for a salty, umami hit—and on the side, serve a crisp, multicoloured salad dressed in a honeyed vinaigrette to complete the feast.
We will send you:
- 100g Shredded red cabbage
- 100g Carrots
- 90g Baby lettuce
- 1 Bunch of parsley
- 1 Garlic clove
- 1 Lemon
- 7g Honey
- 350g Fresh three-cheese tortellini (contains lipase)
- 75ml Heavy cream
- 25g Shaved Parmesan (contains rennet)
- 9g Savoury Poppy Seed spice blend (dried vegetables, salt, spices, mustard, sugar, lemon oil, poppy seeds)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Large pan
Zester
Strainer
Peeler
Olive oil
3 or 6 tbsp Butter
Salt & pepper
Oil
Total Fat
52 g
Saturated Fat
26 g
Sodium
1370 mg
Total Carb
107 g
Sugars
8 g
Protein
27 g
Fibre
9 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Zest and juice the lemon. Peel and julienne the carrots (or thinly slice into rounds). Mince the garlic. Finely chop the parsley leaves and stems.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, stirring occasionally, 4 to 6 minutes or until al dente (still slightly firm to the bite). Reserving ¾ 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 cooks, in a large pan, heat a drizzle of oil on medium. Add ⅔ of the garlic and as much of the lemon zest as you’d like. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the heavy cream, ½ the honey and ¾ tbsp lemon juice (double for 4 portions); season with ½ the spice blend and S&P to taste. Bring to a boil; reduce to a simmer and cook, 1 to 2 minutes, until thickened.
Make the salad
While the sauce cooks, in a large bowl, combine the remaining honey, as much of the remaining garlic as you’d like (omit for a milder flavour), ½ tbsp lemon juice and 2 tbsp olive oil (double the lemon juice and olive oil for 4 portions); season with the remaining spice blend and S&P to taste. Add the lettuce, carrots, cabbage and ½ the parsley. Toss well.
Assemble the pasta
To the pan of sauce, add the cooked pasta, ½ the reserved cooking water and 3 tbsp butter (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the sauce has thickened and the pasta is thoroughly coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the lemon and poppy seed tortellini between your plates. Top with the Parmesan and remaining parsley. Serve the tricolore salad on the side. Bon appétit!
