Protein Boost | Tortellini Puttanesca with Shrimp
Honey-Dijon Green Salad
Cooking time
10 minutes
Servings
2/4
Calories
1120 /serving
Power up on proteins! Add shrimp to your meal with our Protein Boost option. Brine is on your side with this quick pasta classic. Chopped olives and capers give puttanesca an admirably sassy, salty edge. A liberal spread of sun-dried tomato pesto and minced garlic coats nubby tortellini jam-packed with cheeses. Baby greens make the simple side salad you need.
We will send you:
- 285g Shrimp (BAP-certified)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 45ml Sun-dried tomato pesto
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 30g Olives
- 10g Capers
- 350g Fresh three-cheese tortellini (contains lipase)
- 25g Grana Padano (contains rennet)
- 15ml Minced garlic
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Cashews • Eggs • Milk • Mustard • Shrimp • Wheat
You will need:
Medium pot
Large pot
Strainer
Oil
Salt & pepper (S&P)
Total Fat
54 g
Saturated Fat
10 g
Sodium
2640 mg
Total Carb
107 g
Sugars
17 g
Protein
46 g
Fibre
7 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 1 cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce & combine the pasta
- Meanwhile, roughly chop the olives.
- In a large pot, heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the capers, olives (start with ½ for both) and ¼ of the reserved cooking water; bring to a boil.
- Reduce to a simmer and add the pasta, pesto, ⅔ of the spices and a pinch of salt.
- Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
- Add ½ the cheese; stir well.
Make the salad
- Meanwhile, in a medium bowl, combine the baby greens, vinaigrette, remaining spices and S&P.
Plate your dish
- Divide the pasta and salad between your plates.
- Garnish the pasta with the remaining cheese. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
