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Tortellini in Pesto Cream
with bruschetta and balsamic glaze
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Eggs, Wheat
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Vegetarian
Chef
Rachel Post
The tender cheese tortellini are totally tasty with a delicious pesto cream. The saltiness from the pesto and cheese merges perfectly with the sweetness from fresh tomatoes and a balsamic glaze. Get ready for explosions of flavor.
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
- 2 Roma Tomatoes
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4 fl. oz. Cream Sauce Base
- 3 oz. Peas
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2 oz. Basil Pesto
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1 oz. Shredded Asiago Cheese
- ½ fl. oz. Balsamic Glaze
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¼ oz. Flour
- 1 tsp. Minced Garlic and Parsley
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) BqBBoNqm
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Calories640
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Carbohydrates67g
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Net Carbs59g
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Fat32g
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Protein23g
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Sodium1630mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Tortellini
Place a large non-stick pan over medium heat and bring 2 cups water to a boil.
Once boiling, add tortellini, stir, cover, and cook until al dente, 5-6 minutes.Reserve 1/4 cup tortellini cooking water.Remove from burner. Drain tortellini in a colander and set aside. Reserve pan; no need to wipe clean.While tortellini cooks, continue recipe. -
2 Make the Bruschetta
Core tomatoes and cut into 1/4" dice.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add tomatoes to hot pan and stir occasionally until juices are released, 5-6 minutes.Add garlic salt and minced garlic and parsley and stir occasionally until combined, 1-2 minutes.Season with a pinch of salt and pepper.Remove from burner. -
3 Make the Sauce
Return pan used to cook tortellini to medium heat. Add cream base, reserved tortellini cooking water, and flour to hot pan. Stir until no dry flour remains. Bring to a simmer.
Once simmering, add tortellini, peas, and pesto. Stir until thoroughly combined, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, topping tortellini with bruschetta. Drizzle balsamic glaze over to taste and garnish with cheese. Bon appétit!
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