Three-Cheese Tortellini Primavera
with Creamy Almond & Sun-Dried Tomato Pesto
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
For a veggie-boosted spin on a hearty pasta night, our trusty fresh cheese tortellini are getting tossed with generous chunks of zucchini, sautéed with almonds and garlic. Putting a splash of cream into sun-dried tomato pesto, the sauce is a cinch.
We will send you:
- 30ml Sun-dried tomato pesto
- 3 Heirloom zucchini
- 15ml Minced garlic
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Almonds
- 30ml Heavy cream
Contains: Almonds • Cashews • Eggs • Milk • Wheat
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Total Fat
40 g
Saturated Fat
11 g
Sodium
680 mg
Total Carb
101 g
Sugars
14 g
Protein
24 g
Fibre
7 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Small-dice the zucchini.
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 zucchini
- Meanwhile, in a large pan, heat a drizzle of oil on medium-high.
- Add the garlic and almonds (roughly chop if whole). Sauté, 1 to 2 min., until fragrant and lightly browned.
- Add the zucchini and S&P. Sauté, 2 to 3 min., until tender.
Make the sauce & combine the pasta
- To the pan, add the cream, pesto, ½ the reserved cooking water and 1 tbsp butter (double for 4 portions); bring to a boil.
- Reduce to a simmer and add the pasta.
- Cook, stirring often, 1 to 2 min., until combined; season with S&P.
- 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 bowls. Bon appétit!
