Cheese Tortellini with Cherry Tomato Sauce
Crisp String Pea Salad with White Balsamic Vinaigrette
Cooking time
20 minutes
Servings
4
Calories
690 /serving
Picture pasta night perfection and it looks a lot like this—easy to serve, easy to lurve! Kids definitely love our fresh tortellini pockets packed with three kinds of cheese. So keep the evening classic with a cherry tomato-based sauce that’s generous on garlic and olive-flecked Italian-style seasonings. Elevate the experience with a smart curly leaf lettuce side salad that uses chopped string peas to create some crunch and white balsamic to create some punch.
We will send you:
- 100g String peas (sugar snap peas or snow peas)
- 2 Garlic cloves
- 1 Head of curly leaf lettuce
- 400ml Cherry tomatoes (canned)
- 30ml White balsamic vinegar
- 700g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 15g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Medium pot
Large high-sided pan
Oil
Salt & pepper (S&P)
Strainer
Total Fat
24 g
Saturated Fat
5 g
Sodium
800 mg
Total Carb
101 g
Sugars
14 g
Protein
21 g
Fibre
7 g
Preparation
Make the sauce
Bring a medium pot of salted water to a boil. Using the flat side of your knife, smash the garlic cloves. In a large, high-sided pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the tomatoes, demi-glace, ½ cup water and all but a pinch of the spices. Reduce the heat to simmer and cook, stirring occasionally, gently crushing the tomatoes, 8 to 10 min., until beginning to burst; season with S&P. Remove the garlic cloves.
Boil the pasta
Meanwhile, add the pasta to the pot of boiling water; stir gently to separate. Boil, stirring occasionally, 4 to 6 min., until al dente. Reserving 1 cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, remove the stem ends of the string peas; roughly chop. Separate the lettuce leaves; roughly chop the leaves.
Make the salad
In a large bowl, combine the vinegar, 3 tbsp oil, the remaining spices and S&P. Add the lettuce and string peas; toss well.
Combine the pasta
To the pan of sauce, add the pasta. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce is too thick, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Serve the salad on the side. Bon appétit!
