Nick’s Pick | Cheese Tortellini Al Limone
with Basil Pesto, Sweet Pepper & Kale
Cooking time
15 minutes
Servings
2/4
Calories
860 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Get a lemon lift. A hit of the sour-sweet juice is the perfect counterpoint to our fresh tortellini, filled with three different kinds of cheese. Enjoy each satisfyingly chewy and rich bite with a dose of veggies for balance: tender-crisp sautéed sweet pepper and shards of wilted kale keep it bright and bold. Lemon brings out basil pesto’s sunny side in a sauce that’s both simple and simply delicious.
We will send you:
- 100g Chopped kale
- 45ml Basil pesto
- 1 Lemon
- 1 Sweet pepper
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Cashews, Eggs, Milk, Mustard, Wheat
You will need:
Large pot
Large pan
Strainer
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
41 g
Saturated Fat
15 g
Sodium
1230 mg
Total Carb
104 g
Sugars
14 g
Protein
23 g
Fibre
8 g
Preparation
Mise en place
Bring a large pot of salted water to a boil. Core and medium-dice the sweet pepper. Juice the lemon.
Boil the pasta
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.
Sauté the vegetables
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the sweet pepper and kale. Sauté, 2 to 3 min., until beginning to soften; season with S&P.
Start the sauce & combine the pasta
To the pan of vegetables, add the pasta, demi-glace, ½ the reserved cooking water, the spices and S&P. Cook, stirring frequently, 1 to 2 min., until the sauce has slightly reduced.
Finish the sauce
Off the heat, to the pan of sauce, add the pesto, 3 tbsp butter (double for 4 portions) and S&P; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the lemon juice (start with ½); stir well.
Plate your dish
Divide the pasta between your plates. Bon appétit!
