Protein Boost | Creamy Tortellini & Pancetta
with Lacinato Kale & Roasted Pepper
Cooking time
10 minutes
Servings
2/4
Calories
1030 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Make sure suppertime is right on time with this rewarding recipe, ready in mere minutes at the stovetop. The foundation for a cozy meal, our tortellini—stuffed with three kinds of cheese—have the right taste and chew. Get them gleaming in a cream, butter and garlic sauce, punctuated with porky nibbles of pancetta, dark shards of lacinato kale and ready-to-go roasted pepper. Check the clock before you clock out and relax!
We will send you:
- 85g Pancetta
- 1 Bunch of lacinato kale
- 1 Roasted pepper
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 45ml Heavy cream
- 15ml Minced garlic
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Large high-sided pan
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
19 g
Sodium
2580 mg
Total Carb
117 g
Sugars
15 g
Protein
39 g
Fibre
11 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the kale leaves from the stems; roughly chop the leaves. Roughly chop the roasted pepper.
Boil the pasta
Add the pasta to the pot of boiling water; 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.
Cook the pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Cook the kale
To the pan of pancetta, add the garlic. Cook, stirring frequently, 30 sec. to 1 min., until fragrant. Add the kale and cook, stirring frequently, 2 to 3 min., until beginning to soften. Add 2 tbsp water (double for 4 portions) and cook, partially covered, 2 to 3 min., until softened; season with the spices and S&P.
Make the sauce & combine the pasta
To the pan of pancetta and kale, add the roasted pepper, cream, demi-glace, 2 tbsp butter (double for 4 portions) and ½ the reserved cooking water. Cook, stirring occasionally, 1 to 2 min., until slightly reduced. Add the pasta and 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 bowls. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
