Protein Boost | Creamy Chorizo & Tomato Pesto Tortellini
with Tender-Crisp Green Beans
Cooking time
10 minutes
Servings
2/4
Calories
1180 /serving
Power up on proteins! Add chorizo to your meal with our Protein Boost option. This pasta pleaser takes just a few well-timed moves. Green beans boil along with cheese tortellini to achieve the right toothy chewiness. The sauce comes together with cream and butter for a soft finish. Taken all together, it’s a treat of textures.
We will send you:
- 250g Canadian-raised ground chorizo pork sausage meat
- 400g Green beans (or string peas)
- 30ml Sun-dried tomato pesto
- 350g Fresh three-cheese tortellini (contains lipase)
- 30ml Vegetable demi-glace
- 60ml Heavy cream
- 15ml Minced garlic
- 7.5g Bell Pepper & Olive spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)
Contains: Cashews, Eggs, Milk, Wheat
You will need:
Large pot
Strainer
Oil
2 or 4 tbsp Butter
Salt
2 Large pans
Total Fat
64 g
Saturated Fat
24 g
Sodium
1460 mg
Total Carb
111 g
Sugars
17 g
Protein
44 g
Fibre
10 g
Preparation
Boil the pasta & green beans
- Bring a large pot of salted water to a boil.
- Remove the stem ends of the green beans; halve crosswise.
- Add the pasta to the pot of boiling water; stir gently to separate.
- Boil, stirring occasionally, 4 to 6 min., until al dente.
- In the last 2 to 3 min., add the green beans.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking. Transfer to a bowl.
Cook the chorizo
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the chorizo*; season with S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through.
Make the sauce
- Meanwhile, in a second large pan, heat a drizzle of oil on medium-high.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the demi-glace, cream, pesto, spices and ½ the reserved cooking water; bring to a boil.
- Reduce to a simmer and cook, stirring often, 1 to 2 min., until slightly thickened.
Combine the pasta
- To the pan of sauce, add the chorizo, pasta, green beans and 2 tbsp butter (double for 4 portions).
- Cook, stirring often, 30 sec., until warmed through and combined.
- 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 plates. Bon appétit!
Summer eats with @LaurentDagenais
This summer, we’re joining forces with Montreal-born and raised @LaurentDagenais to bring you restaurant-quality, locally inspired recipes rooted in #AlwaysHungry creativity.
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
