Nick’s Pick | Brown Butter Balsamic Cheese Tortellini
with Butternut Squash, Greens & Peas
Cooking time
20 minutes
Servings
4
Calories
680 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Pop these pasta pockets onto your plates, and prepare for a whole bunch of ooh la las. Big and little kids love our fresh three-cheese tortellini, which get a tasty boost from a multi-tiered sauce. It’s rich with foaming brown butter, aromatic with garlic and tangy with balsamic vinegar. Lots of little veggies—wilted leafy greens, nibbles of diced squash and popping green peas—frolic around in this easy-to-love, easy-to-make supper.
We will send you:
- 240g Baby greens (baby spinach or kale)
- 200g Diced butternut squash
- 1 Garlic clove
- 30ml Balsamic vinegar
- 150g Green peas
- 700g Fresh three-cheese tortellini (contains lipase)
- 18g Mezzogiorno spices (salt, garlic, basil, sugar, dried carrot, onion, cayenne pepper sauce, sunflower oil, oregano, fennel, chives, crushed cayenne pepper)
Contains: Eggs, Milk, Sulphites, Wheat
You will need:
Large pot
Sheet pan
Parchment paper
Olive oil
Salt & pepper (S&P)
Strainer
Large high-sided pan
4 tbsp Butter
Total Fat
21 g
Saturated Fat
10 g
Sodium
1050 mg
Total Carb
105 g
Sugars
14 g
Protein
22 g
Fibre
8 g
Preparation
Roast the squash
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. On a lined sheet pan, toss the squash with a drizzle of olive oil, ⅓ of the spices and pepper. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Mise en place
Meanwhile, mince the garlic.
Boil the pasta
Add the pasta to the pot of boiling water and boil, stirring occasionally, 5 to 6 min., until al dente. Reserving ¼ cup cooking water, drain and toss with a drizzle of olive oil to prevent sticking.
Make the brown butter sauce
Meanwhile, in a large, high-sided pan, heat 4 tbsp butter on medium-high. Cook, swirling the pan often, 2 to 3 min., until the butter foams and turns a deep golden brown. Off the heat, add the garlic, vinegar and S&P; stir well.
Combine the pasta
Heat the pan of sauce on medium. Add the peas, squash, pasta, spinach and reserved cooking water. Cook, stirring frequently, 2 to 3 min., until warmed through and the spinach has wilted; season with the remaining spices and S&P.
Plate your dish
Divide the pasta between your plates. Bon appétit!
