Low-Lift Pesto Tortelloni with Salami
Enjoy a head start with prepped ingredients
- Milk
- Eggs
- Wheat
In developing Low-Lift suppers, our chefs used their tool kit of culinary hacks and fresh, flavorful ingredients to craft easy-cook meals that will fast-track you to dinner in 20 minutes. Here, cheese-filled tortelloni simmer with burst grape tomatoes, sweet corn, and diced salami in a vibrant pesto sauce that coats every piece. The pasta is served over peppery arugula drizzled with balsamic glaze and finished with Parmesan and fresh lemon for bright contrast. Quick, delicious, and ready when you are!
Ingredients
1 unit
Corn
2 ounce
Arugula
8 tablespoon
Pesto
(Contains: Milk)
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 unit
Lemon
3 tablespoon
Parmesan Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
5 teaspoon
Balsamic Glaze
2 ounce
Diced Salami
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Drain corn.
-
Heat a large drizzle of olive oil in a medium pot (large pot for 4 servings) over medium-high heat. Add tomatoes, corn, and salami; stir to combine. Cover and cook, stirring occasionally, until tomatoes begin to burst, 3-4 minutes.
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Add tortelloni to pot; stir to combine.
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Reduce heat to medium. Add ¾ cup water (1½ cups for 4 servings) and pesto. Stir to combine. Cover and cook until tortelloni are tender, 3 minutes.
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Uncover and reduce heat to low. Cook, stirring constantly, until tortelloni are fully cooked and sauce has thickened, 3-4 minutes more.
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Quarter lemon.
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Squeeze juice from half the lemon into pot; stir. Season to taste with salt and pepper.
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Divide arugula between bowls; drizzle with balsamic glaze. Top arugula with pesto tortelloni. Garnish with Parmesan. Serve with remaining lemon wedges on the side.
