Protein Boost | Rosemary Butter Tuscan Tortellini with Halloumi
Sun-Dried Tomatoes & Roasted Garlic Pangrattato
Cooking time
15 minutes
Servings
2/4
Calories
1190 /serving
Fifteen minutes of cooking rewards you with a fulfilling pasta night inspired by the hills of Tuscany. Fresh rosemary brings an evergreen fragrance to these colourful plates, heaped with three-cheese tortellini, deep green kale and a touch of sweetness from sun-dried tomatoes.
We will send you:
- 4g Rosemary
- 0.5 Bunch of kale
- 30ml Balsamic vinegar
- 40g Panko
- 15g Minced roasted garlic
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 15g Sliced sun-dried tomatoes
- 125g Halloumi
- 25g Grana Padano (contains rennet)
- 3.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
4 or 8 tbsp Butter
Total Fat
56 g
Saturated Fat
31 g
Sodium
2060 mg
Total Carb
123 g
Sugars
15 g
Protein
42 g
Fibre
8 g
Preparation
Boil the pasta & kale
- Bring a medium pot of salted water to a boil.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- In the last 2 min., add the kale.
Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the pangrattato
- Meanwhile, in a large pan, heat 1 tbsp butter (double for 4 portions) on medium.
- Add the panko and ½ the garlic. Toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a small bowl and reserve the pan.
Make the sauce
- Meanwhile, pick the rosemary leaves off the stems; finely chop the leaves.
- In the reserved pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Add the tomatoes, rosemary, spices and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant.
- Add the vinegar and sauté, 1 min., until slightly reduced.
- Add the demi-glace and ½ the reserved cooking water. Cook, stirring occasionally, 2 to 3 min., until slightly thickened.
Combine the pasta
- To the pan, add the pasta and kale. Cook, stirring occasionally, 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 pangrattato.
- Garnish with the cheese. Bon appétit!
Camp Goodfood is back!
Choose from an exciting selection of 6 kid-approved recipes to make together as a team. Includes a fun starter kit, instructions split between adult & child, and hilarious videos starring Richard and Jordana.
