Quick Cheese Tortellini in Lemon Brodo
with Kale, Green Peas & Parmesan Chips
Cooking time
10 minutes
Servings
2/4
Calories
760 /serving
Broth, bouillon, brodo… However you say it, this soupy base has the cure for the winter blues—especially when zazzed up with fresh lemon. You’ll add a dash of juice and zest to your pot, along with our trusty veggie demi-glace and our Al Limone seasoning blend. It’s an invitation those fresh cheese tortellini can’t resist! Give them green peas and wilted kale for company, and crisp up Parmesan in the oven for a crackling cheesy counterpoint.
We will send you:
- 100g Chopped kale
- 1 Garlic clove
- 1 Lemon
- 150g Green peas
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 11g Al Limone blend (enriched wheat flour, dried vegetables, salt, spices, mustard, sugar, sunflower oil, lemon oil, garlic, onion)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Zester
Medium pot
2 or 4 tbsp Butter
Salt & pepper (S&P)
Sheet pan
Parchment paper
Olive oil
Total Fat
26 g
Saturated Fat
13 g
Sodium
1090 mg
Total Carb
109 g
Sugars
13 g
Protein
28 g
Fibre
9 g
Preparation
Make the brodo
Preheat the oven to 400°F. Zest and juice the lemon. Mince the garlic. In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high. Sauté the lemon zest, garlic and spices, 30 sec. to 1 min., until fragrant. Add 4 cups water (double for 4 portions) and a big pinch of S&P; bring to a boil. Add the demi-glace and ⅓ of the lemon juice. Reduce the heat to simmer and cook, stirring occasionally, 2 to 3 min., until slightly reduced. If desired, gradually add the remaining lemon juice for a more pronounced flavour.
Boil the pasta
Bring the pot of brodo to a boil. Add the pasta and boil, stirring occasionally, 4 to 6 min., until al dente.
Make the Parmesan chips
Meanwhile, arrange the cheese on a lined sheet pan and bake, 2 to 3 min., until beginning to brown and crisp. Set aside to cool.
Combine the pasta
To the pot of brodo and pasta, add the peas and kale. Cook, stirring frequently, 1 to 2 min., until the peas are warmed through and the kale has wilted; season with S&P.
Plate your dish
Divide the pasta between your bowls. Garnish with a drizzle of olive oil and the Parmesan chips. Bon appétit!
