Chicken Florentine Tortellini with Grape Tomatoes and Parmesan
Chicken Florentine Tortellini coated in a creamy pesto sauce is the perfect combination. We've added grape tomatoes, baby spinach and basil to give the dish a burst of freshness. The best part is, it's ready in just 10 minutes!
Number of servings
Ingredients
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3⁄4 Cup Pesto
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60 Gram Parmesan (Shaved)
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100 Gram Grape Tomatoes
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1⁄2 Small Bunch Basil
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1 Cup Baby Spinach
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500 Gram Chicken Florentine Tortellini
Perth's local meal kit putting fresh first
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
First Things First
Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Pot
Deepsided Pan
1 Cook Ravioli
Bring a pot of salted water to the boil, add pasta and cook for 3-5 minutes. Drain the pasta and set aside. Keep some of the pasta water for step 2. Cut tomatoes in half.
Tip! The tortellini is cooked when the pasta floats to the surface.
2 Prepare Sauce
In a deepsided pan on medium heat with a drizzle of oil. Add tomatoes, cook for 1 minute. Add spinach, cook for 1 minute. Stir in pesto and heat through, about 1 minute. Season sauce with salt and pepper. Mix pasta and sauce together, until the pasta is coated in sauce.
Tip! If the sauce is too thick you can add a little of the pasta water.
3 You Plate It!
Pick basil leaves, discarding stems. Divide pasta between bowls. Top with parmesan and garnish with basil. Enjoy!
About us
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