Fresh Cheese Tortellini & Roasted Veggies
with Pesto Ricotta
Cooking time
20 minutes
Servings
2/4
Calories
790 /serving
Veggies and pasta fit together so seamlessly in this satisfying supper, it’s hard to know where one ends and the other begins. Our fresh tortellini, stuffed with a trio of cheeses, rarely meet a veg they don’t like. So they’re comfortable rubbing shoulders with same-size slices of roasted zucchini and cherry tomatoes heated to the bursting point in a stovetop pot (yes, indeed, the same one used to boil the tortellini). Ricotta blended with basil pesto is the special touch you’re looking for.
We will send you:
- 140g Cherry tomatoes
- 30ml Basil pesto
- 1 Zucchini (green, yellow or heirloom)
- 15ml White balsamic vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 60g Ricotta
- 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, Cashews, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
35 g
Saturated Fat
13 g
Sodium
1230 mg
Total Carb
98 g
Sugars
13 g
Protein
23 g
Fibre
5 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the zucchini lengthwise; thinly slice. On a lined sheet pan, toss the tomatoes and zucchini with the vinegar, a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 12 to 14 min., until tender.
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 ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Reserve the pot.
Make the pesto ricotta
Meanwhile, in a small bowl, combine the ricotta, 1 tsp of the pesto (double for 4 portions) and S&P.
Make the sauce & combine the pasta
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the pasta, remaining pesto and spices, ½ the reserved cooking water and S&P. Cook, stirring frequently, 2 to 3 min., until the pasta is coated. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the vegetables; toss well.
Plate your dish
Divide the pasta between your plates. Top with the pesto ricotta. Bon appétit!
