Protein Boost | One-Pot Beef Cacio e Pepe Tortellini
with Peas & Wilted Greens
Cooking time
10 minutes
Servings
2/4
Calories
1150 /serving
Ten minutes and a love of stuffed pasta is all you need to prepare this supper. It’s spring loaded with green peas and wilted kale, swirled in a cream sauce. What else goes with cheese tortellini? How about more cheese on top?
We will send you:
- 250g Canadian-raised lean ground beef
- ½ Bunch of kale
- 350g Fresh three-cheese tortellini (contains lipase)
- 2.5g Peppercorns
- 150g Green peas
- 25g Grana Padano (contains rennet)
- 60ml Heavy cream
Contains: Eggs • Milk • Wheat
You will need:
Medium pot
Oil
Strainer
2 or 4 tbsp Butter
Salt
Total Fat
55 g
Saturated Fat
26 g
Sodium
890 mg
Total Carb
108 g
Sugars
14 g
Protein
54 g
Fibre
9 g
Preparation
Boil the pasta & kale
- Bring a medium pot of salted water to a boil.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Add the pasta and kale to the pot of boiling water; 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.- Reserve the pot.
Make the sauce
- Heat the same pot on medium.
- Add the cream, peppercorns (start with ½), peas, 2 tbsp butter (double for 4 portions), ½ the reserved cooking water and a pinch of salt.
- Cook, stirring often, 2 to 3 min., until beginning to thicken.
Combine the pasta
- To the pot, add the pasta and kale.
- Cook, stirring often, 1 to 2 min., until combined and warmed through; season with a pinch of salt.
- 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.
- Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
