Cheese Tortellini with Late Summer Corn
Feta & Crunchy Pepita Garnish
Cooking time
15 minutes
Servings
2/4
Calories
930 /serving
Get set for more sunny days when you serve a light and bright vegetarian pasta supper. Freshly shucked corn niblets lend subtle sweetness, while green beans stay tender-crisp. Top the tortellini with scallion greens, feta and pepitas for a tantalizing trio of garnishes.
We will send you:
- 1 Garlic clove
- 1 Ear of corn
- 1 Scallion
- 200g Green beans (or string peas)
- 30ml White balsamic vinegar
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Roasted pepitas (pumpkin seeds)
- 30g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red pepper bell, vinegar powder, yeast extract, green pepper bell, canola oil, paprika, cellulose, turmeric, Cayenne pepper, citric acid)
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
36 g
Saturated Fat
14 g
Sodium
1130 mg
Total Carb
123 g
Sugars
20 g
Protein
30 g
Fibre
10 g
Preparation
Boil the pasta
- Bring a medium pot of salted water to a boil.
- Add the pasta; 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.
Mise en place
- Meanwhile, crumble the cheese.
- Remove the stem ends of the green beans; halve crosswise on an angle.
- Cut the corn kernels off the cob.
- Thinly slice the scallion crosswise, separating the white bottom and green top.
- Mince the garlic.
Cook the vegetables
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the garlic and white bottom of the scallion. Sauté, 30 sec. to 1 min., until fragrant.
- Add the green beans and corn. Sauté, 2 to 3 min., until beginning to soften.
- Add 1 tbsp water (double for 4 portions), the spices and S&P.
- Cook, partially covered, 1 to 2 min., until crisp-tender.
Combine the pasta
- To the pan, add the pasta, vinegar (start with ½), ½ the reserved cooking water, 2 tbsp butter (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until combined and warmed through.
- 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.
- Top with the cheese, pepitas and green top of the scallion. Bon appétit!
