Pomodoro-Style Pork & Spinach Tortellini
with Olive Bruschetta & Fetta Green Salad
Gather your friends and family around the table for a mouth-watering feast with flavours galore! Stuffed tortellini paired with a herby, pork mince sauce may take centre stage, but you'll still be blown away by crunchy bruschetta packed with zesty, salty vibrance, along with a gorgeous, crunchy salad to cut through this dish's richness.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
Kalamata Olives
1
Tomato
3 clove
Garlic
1
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 packet
Spinach & Ricotta Tortellini
1 packet
Pork Mince
1 sachet
Herb & Mushroom Seasoning
(Contains Gluten, Soy, Wheat;)
1 packet
Tomato Sugo
(May be present: Gluten, Wheat. )
packet
baby spinach leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
1 tsp
brown sugar
20 g
butter
(Contains Milk;)
½ tsp
honey
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop kalamata olives. • Finely chop tomato and garlic. • Slice bake-at-home ciabatta in half lengthways.
• Half-fill a medium saucepan with boiling water. • Add spinach & ricotta tortellini and cook, over high heat, until 'al dente', 3 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cups for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over high heat. • Cook pork mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add herb & mushroom seasoning and half the garlic and cook until fragrant, 1 minute.
• Stir in tomato sugo, the brown sugar, reserved pasta water and butter to pan with pork and simmer until slightly reduced, 1 minute. • Add cooked tortellini and gently toss to combine. Season with a pinch of pepper.
• While pork is cooking, toast or grill ciabatta slices to your liking. • In a medium microwave-safe bowl, combine the remaining garlic and a generous drizzle of olive oil. Microwave, in 30 second bursts until fragrant. • Add chopped tomato and olives to garlic oil, stirring to combine. Season to taste. • Evenly top toasted ciabatta with olive mixture.
TIP: Olives have a strong flavour. Add less if desired.
• In a medium bowl, combine the honey and a drizzle of balsamic vinegar and olive oil. Season to taste. Add baby spinach leaves, tossing to coat. • Divide Pomodoro-style pork and spinach tortellini between bowls. • Sprinkle with Parmesan cheese and flaked almonds. Serve with olive bruschetta and green salad. • Crumble fetta cubes over salad to serve. Enjoy!