Express
Premium
Veggie Tortellini
with asparagus, peas, and walnuts
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Tree Nuts (Walnuts), Milk, Eggs, Wheat
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Fiber RichVegetarian
- Mediterranean
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
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9 oz. Par-Cooked 5-Cheese Tortellini
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4 fl. oz. Cream Sauce Base
- 5 oz. Asparagus
- 3 oz. Peas
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1 oz. Arrabbiata Pesto
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1 oz. Cream Cheese
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½ oz. Walnut Halves
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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)
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Calories630
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Carbohydrates61g
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Net Carbs52g
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Fat32g
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Protein23g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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
Customize It Instructions
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Meatlovers! If using protein, cook in a medium non-stick pan over medium heat with 1 tsp. olive oil.
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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Add protein to meal as desired.
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1 Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Remove from burner. Reserve 1/2 cup tortellini cooking water. Drain tortellini in a colander/strainer and set aside.While tortellini cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely crush walnuts in shipping bag.
Trim woody ends off asparagus. Cut into 1" pieces.Mince garlic. -
3 Cook the Asparagus and Sauce
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add asparagus, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until asparagus is tender, but still crisp, 8-10 minutes.Add garlic, red pepper flakes (to taste), and peas. Stir occasionally until peas are heated through, 1-2 minutes.Add cream base, softened cream cheese, pesto (to taste), 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer. -
4 Add Tortellini and Finish Dish
Once simmering, add tortellini and 2 Tbsp. reserved tortellini cooking water to hot pan. Stir occasionally until sauce is slightly thickened, 1-2 minutes.
If too thick, add additional reserved tortellini cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping tortellini with shredded cheese and walnuts. Bon appétit!
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