Two-Step Creamy Tortellini Al Limone
with Kale & Peas
Cooking time
15 minutes
Servings
2/4
Calories
1010 /serving
It doesn’t get easier than this pasta dish, which brings together lemon and cream with our fresh cheese tortellini. Let’s make it smart and make it spring by dropping in pre-chopped kale and green peas for some veggie goodness. It all cooks in one pot, with just two steps. The third and final act: saying buon appetito!
We will send you:
- 15ml Minced garlic
- 120g Chopped kale
- 1 Lemon
- 150g Green peas
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 120g Heavy cream
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Eggs, Milk, Wheat
You will need:
Medium pot
Oil
3 or 6 tbsp Butter
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
27 g
Sodium
1240 mg
Total Carb
110 g
Sugars
14 g
Protein
26 g
Fibre
9 g
Preparation
Boil the pasta & make the sauce
In a medium pot, heat a drizzle of oil on medium-high. Add the kale and garlic. Sauté, 1 to 2 min., until fragrant and wilted. Add the pasta, demi-glace, cream, 2 ½ cups water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat to simmer and cook, stirring frequently, 4 to 6 min., until the pasta is al dente and most of the liquid has evaporated; season with the spices.
Finish & serve
Juice the lemon. To the pot of pasta, add the peas. Cook, stirring frequently, 2 to 3 min., until the peas turn bright green. Add the lemon juice (add ½ for a milder flavour), 3 tbsp butter (double for 4 portions) and S&P; stir well. Divide the pasta between your plates. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
