Quick Lemony Fresh Tortellini
with Mint, Green Peas & Goat Cheese
Cooking time
10 minutes
Servings
2/4
Calories
950 /serving
Lemon, mint and goat cheese... When this awesome threesome goes to work on our fresh tortellini, it’s about as close to instant gratification as a meal can get. You need only about 10 minutes of cooking time before biting into heavenly softness punctuated by green peas, herbs and nubs of fromage. While those cheese-filled packages boil to al dente, toss honey-Dijon vinaigrette into a salad composed of baby greens, fresh mint leaves and another crumble of cheese.
We will send you:
- 15ml Minced garlic
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 1 Bunch of mint
- 1 Lemon
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 150g Green peas
- 350g Fresh three-cheese tortellini (contains lipase)
- 45g Goat cheese
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Wheat
You will need:
Medium pot
Zester
Strainer
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Total Fat
44 g
Saturated Fat
15 g
Sodium
1600 mg
Total Carb
115 g
Sugars
20 g
Protein
28 g
Fibre
11 g
Preparation
Boil the pasta & peas
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. In the final min., add the peas. Reserving ½ cup cooking water (double for 4 portions), drain and transfer to a bowl. Toss with a drizzle of oil to prevent sticking. Reserve the pot.
Mise en place
Meanwhile, zest and juice the lemon. Pick the mint leaves off the stems; roughly chop the leaves.
Make the salad
In a large bowl, combine the baby greens, ½ the mint and the vinaigrette. Garnish with ½ the cheese.
Make the sauce & combine the pasta
In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the garlic and lemon zest. Sauté, 2 to 3 min., until fragrant and the butter begins to foam; season with the spices and S&P. Add the lemon juice (start with ½) and sauté, 30 sec. to 1 min., until slightly reduced. Add ½ the reserved cooking water; stir well. Add the pasta and peas, and S&P. Cook, stirring constantly, 30 sec. to 1 min., until heated through. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your plates. Garnish with the remaining mint and cheese. Serve the salad on the side. Bon appétit!
