Protein Boost | Spicy Beef Tortellini Puttanesca
with Honey-Dijon Green Salad
Cooking time
10 minutes
Servings
2/4
Calories
1190 /serving
Power up on proteins! Add ground beef to your meal with our Protein Boost option. Brine is on your side with a quick pasta classic. Chopped olives and capers give this puttanesca sauce an admirably sassy, salty edge. A liberal spread of sun-dried tomato pesto, minced garlic, dried herbs and red chili flakes follow through with more flavour for cheese tortellini.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Sun-dried tomato pesto
- 15ml Minced garlic
- 10g Capers
- 30g Olives
- 350g Fresh three-cheese tortellini (contains lipase)
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 25g Grana Padano (contains rennet)
- 3.5g Italian Intrigue spices (parsley, dried oregano, red chili pepper flakes, kosher salt)
- 250g Canadian-raised lean ground beef
Contains: Cashews • Eggs • Milk • Mustard • Wheat
You will need:
Large pot
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Total Fat
62 g
Saturated Fat
15 g
Sodium
1610 mg
Total Carb
104 g
Sugars
16 g
Protein
51 g
Fibre
8 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.
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 to a simmer and add the pasta, pesto, ⅔ of the spices and a pinch of salt.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Add 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!
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*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
