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20 minutes
Favourite

Pan-Seared Cheese Tortellini & Bruschetta

with String Beans Amandine & Parmesan Shavings

Cooking time

20 minutes

Servings

4

Calories

810 /serving

Warning: after successfully preparing this meal, you may be tempted to spend the rest of your days making pasta. For now, your rustic Italian dreams can be tempered thanks to this pan-seared cheese tortellini, topped with a homemade bruschetta that would make any Italian nonna proud. String beans with almonds and shaved Parmesan are a beautiful side that adds some crunch (and some colour) to your plate.

We will send you:

  • 1 Bunch of basil
  • 3 Tomatoes
  • 1 Shallot (or onion)
  • 340g String beans
  • 15ml Red wine vinegar
  • 25g Sliced almonds
  • 700g Fresh three-cheese tortellini (contains lipase)
  • 60ml Vegetable demi-glace
  • 30g Shaved Parmesan (contains rennet)
  • 20g Foray in Florence spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper, onion, basil, black pepper)

Contains: Eggs, Milk, Sulphites, Almonds, Wheat

You will need:

Large high-sided pan (non-stick if possible)
Large pan
Olive oil
3 tbsp Butter
Salt & pepper
Total Fat
34 g
Saturated Fat
12 g
Sodium
970 mg
Total Carbs
105 g
Sugars
6 g
Protein
26 g
Fibres
10 g
Preparation
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Sear the tortellini
In a large, high-sided pan (non-stick if possible), heat 2 tbsp butter and a drizzle of olive oil on medium-high. Add the tortellini and cook, stirring frequently, 10 to 12 minutes, until golden brown.
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Mise en place
While the tortellini browns, small-dice the tomatoes. Trim and discard the stem ends of the string beans. Halve, peel and mince the shallot. Pick the basil leaves off the stems, discarding the stems. In a medium bowl, make the bruschetta by combining the diced tomatoes, red wine vinegar, ½ the basil leaves (roughly chop before adding), up to ¼ of the shallots (to taste) and 3 tbsp olive oil; season with ¼ of the spice blend and S&P to taste.
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Toast the almonds
Heat a large pan on medium. Add the almonds and toast, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl; season with S&P to taste. Reserve the pan.
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Sauté the string beans
In the same pan, heat a drizzle of olive oil on medium-high. Add the string beans to the pan and sauté, stirring frequently, 2 to 3 minutes, until beginning to soften. Add the remaining shallots and 1 tbsp butter; season with ⅓ of the remaining spice blend and S&P. Sauté, stirring frequently, 1 to 2 minutes, until the shallots and string beans begin to brown. Transfer to a plate and set aside in a warm spot.
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Finish the tortellini
To the pan of tortellini, add the demi-glace and 2 cups water; season with the remaining spice blend and S&P to taste. Bring the water to a boil, then lower the heat. Cover and simmer, stirring occasionally, 4 to 5 minutes, until the water has been absorbed and the tortellini are tender. If the water is absorbed but the tortellini are still too firm, add more water and continue simmering.
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Plate your dish
Divide the tortellini between your bowls. Top with the bruschetta and remaining basil (tear with your hands before adding). Serve the string beans on the side. Garnish the string beans with the toasted almonds and shaved Parmesan. Bon appétit!