Protein Boost | Fast ’n’ Hot Tortellini & Pancetta Puttanesca
with Honey-Dijon Green Salad
Cooking time
10 minutes
Servings
2/4
Calories
1040 /serving
Power up on proteins! Add a meat to your meal with our Protein Boost option. Brine is on your side with a nod to a pasta classic. Chopped olives and capers give this puttanesca sauce its sassy, salty edge. A liberal spread of sun-dried tomato pesto, minced garlic, dried herbs and red chili flakes follow through with more flavour, as it coats nubby tortellini jam-packed with a trio of cheeses and crispy morsels of pancetta. Baby greens dressed in a honey-Dijon vinaigrette is just the simple side salad you need.
We will send you:
- 85g Pancetta
- 15g Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Sun-dried tomato pesto
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Olives
- 10g Capers
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Grana Padano (contains rennet)
- 3.5g Italian Intrigue spices (parsley, dried oregano, red chili pepper flakes, kosher salt)
Contains: Cashews, Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Medium pot
Large pot
Strainer
Oil
Salt & pepper (S&P)
Large high-sided pan
Total Fat
55 g
Saturated Fat
12 g
Sodium
2110 mg
Total Carb
104 g
Sugars
16 g
Protein
35 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 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Cook the pancetta
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Make the sauce & combine the pasta
Meanwhile, roughly chop the olives. In a large pot, heat a drizzle of oil on medium. Add the garlic and sauté, 30 sec. to 1 min., until fragrant. Add the capers, olives (start with ½ for both) and ¼ of the reserved cooking water; bring to a boil. Reduce the heat to simmer and add the pasta, pesto, ⅔ of the spices and a pinch of salt. Cook, stirring frequently, 1 to 2 min., until combined. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Add the pancetta and ½ the cheese; stir well.
Make the salad
Meanwhile, in a medium bowl, combine the baby greens, vinaigrette, remaining spices and S&P.
Plate your dish
Divide the pasta and salad between your plates. Garnish the pasta with the remaining cheese. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
