Nick’s Pick | Cheese Tortellini with Summer Corn & Feta
Green Beans, Scallion & Crunchy Pepitas
Cooking time
15 minutes
Servings
2/4
Calories
860 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get set for more sunny days ahead when you serve a light and bright vegetarian pasta supper. Freshly shucked corn niblets lend a subtle sweetness to the proceedings, while green beans stay true to their tender-crisp qualities. A touch of white balsamic, garlic and a bit of butter are the easy steps for a sauce. Top the tortellini with scallion top, cubes of feta cheese and crunchy pepitas for a tantalizing trio of garnishes.
We will send you:
- 200g Green beans
- 1 Garlic clove
- 1 Scallion
- 1 Ear of corn
- 30ml White balsamic vinegar
- 25g Roasted pepitas (pumpkin seeds)
- 350g Fresh three-cheese tortellini (contains lipase)
- 30g Feta
- 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, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
36 g
Saturated Fat
14 g
Sodium
1160 mg
Total Carb
110 g
Sugars
15 g
Protein
28 g
Fibre
9 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, crumble the cheese. Remove the stem ends of the green beans; halve crosswise on an angle. Cut the corn kernels off the cob (shuck if necessary). Thinly slice the scallion crosswise, separating the white bottom and green top. Mince the garlic.
Cook the vegetables
In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and white bottom of the scallion. Sauté, 30 sec. to 1 min., until fragrant. Add the green beans and corn. Sauté, 2 to 3 min., until beginning to soften. Add 1 tbsp water (double for 4 portions), the spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Combine the pasta
To the pan of vegetables, add the pasta, vinegar (start with ½), ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 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 bowls. Top with the cheese, pepitas and green top of the scallion. Bon appétit!
