Lemon Tortelloni Palermo

Name: Lemon Tortelloni Palermo with Pesto, Roasted Bell Pepper & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit Bell Pepper; 2 unit Scallions; 1 unit Tomato; 1 unit Lemon; 2 tablespoon Cream Cheese; 4 tablespoon Pesto; 9 ounce Cheese Tortelloni; 1.5 tablespoon Sour Cream; 3 tablespoon Parmesan Cheese; Salt; Pepper; 2 teaspoon Olive Oil; 1.5 tablespoon Butter

with Pesto, Roasted Bell Pepper & Parmesan

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Tender tortelloni are pretty much great in any form, but they’re especially great when packed with soft ricotta cheese. Add tender roasted bell pepper slices and a squeeze of bright, tangy lemon juice to the mix and you’ve got yourself a pasta night for the books. This divine dish is taken to the next level with a creamy, Parmesan- and pesto-spiked sauce and a sprinkle of scallion greens. Be still, our pasta-loving hearts...

Tags:

Veggie

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Bell Pepper

2 unit

Scallions

1 unit

Tomato

1 unit

Lemon

2 tablespoon

Cream Cheese

(Contains: Milk)

4 tablespoon

Pesto

(Contains: Milk)

9 ounce

Cheese Tortelloni

(Contains: Eggs, Milk, Wheat)

1.5 tablespoon

Sour Cream

(Contains: Milk)

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Olive Oil

1.5 tablespoon

Butter

(Contains: Milk)

Nutrition Values

/ per serving

Calories780 kcal

Fat48 g

Saturated Fat20 g

Carbohydrate68 g

Sugar11 g

Dietary Fiber7 g

Protein22 g

Cholesterol145 mg

Sodium1360 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Medium Pot

•Zester

•Large Pan

•Strainer

Instructions

PDF

• Adjust rack to top position and preheat oven to 400 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Halve bell pepper; remove stem and seeds. Place on a baking sheet; drizzle each half with olive oil and season with salt and pepper. Arrange cut sides down. • Roast on top rack until tender, 20-25 minutes.

• While bell pepper roasts, trim and thinly slice scallions, separating whites from greens. Dice tomato. Zest and quarter lemon.

• Melt ½ TBSP butter (1 TBSP for 4 servings) in a large pan over medium-high heat. Add scallion whites; cook, stirring, 1 minute. • Add tomato; cook, stirring, until slightly softened, 2-3 minutes. • Stir in cream cheese, pesto, and 1⁄3 cup water (½ cup for 4). Bring to a boil, then reduce to a low simmer. Cook until sauce has thickened, 2-4 minutes. Season with salt and pepper. Turn off heat.

• Once water is boiling, add tortelloni to pot. Cook, stirring occasionally, until tender and floating to the top, 3-5 minutes. • Reserve ½ cup pasta cooking water, then drain.

• Transfer roasted bell pepper to a cutting board; thinly slice. • Heat pan with sauce over medium-low heat. Stir in drained tortelloni, sour cream, half the Parmesan (save the rest for serving), 1 TBSP butter (2 TBSP for 4 servings), and as much lemon zest and lemon juice as you like. Season with salt and pepper. Cook until cheese melts and pasta is coated, 30-60 seconds. • Stir in bell pepper. If needed, stir in reserved pasta cooking water a splash at a time until tortelloni is coated in a creamy sauce.