Cheese Tortellini in Balsamic Brown Butter Sauce
with Toasted Walnuts & Parmesan Shavings
Cooking time
10 minutes
Servings
2/4
Calories
1080 /serving
Buttering up will get you everywhere. Especially when you’re brown buttering. Foamed to frothy sweetness in the pan, the sauce is spiked with balsamic vinegar. Up the opulence with toasted walnuts and shavings of Parmesan, while letting a radish-crisp side salad keep you refreshed.
We will send you:
- 1 Shallot (or onion)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Radishes
- 25g Chopped walnuts
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Balsamic vinegar
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs • Milk • Sulphites • Walnuts • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Whisk
3 or 6 tbsp Butter
Total Fat
62 g
Saturated Fat
20 g
Sodium
1320 mg
Total Carb
102 g
Sugars
14 g
Protein
25 g
Fibre
7 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, thinly slice the radishes.
- Halve, peel and mince the shallot.
Make the sauce & combine the pasta
- In a large pan, heat 3 tbsp butter (double for 4 portions) on medium.
- Add the shallot and walnuts. Sauté, 2 to 3 min., until softened and the butter begins to foam; season with ½ the spices and S&P.
- Add ½ the vinegar and cook, stirring often, 30 sec. to 1 min., until slightly reduced.
- Add ¼ of the reserved cooking water and the demi-glace; whisk well.
- Add the pasta and S&P. Cook, stirring often, 30 sec. to 1 min., until heated through and combined.
Make the salad
- Meanwhile, in a large bowl, combine the remaining vinegar, 3 tbsp oil (double for 4 portions), the remaining spices and S&P.
- Add the baby greens and radishes; toss well.
Finish & serve
- To the pan, if the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Divide the pasta between your bowls.
- Garnish with the cheese.
- Serve the salad on the side. Bon appétit!
