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 tortelleni 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
kalamata olives
1
tomato
3 clove
garlic
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 packet
spinach & ricotta tortellini
(Contains: Gluten, Wheat, Eggs, Milk; May be present: Almond, Hazelnut, Fish, Mollusc, Crustaceans, Soy, Pine Nut, Pistachio, Walnut, Cashew.)
1 packet
pork mince
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat;)
1 packet
tomato sugo
(May be present: Gluten, Wheat.)
1 packet
Spinach, Rocket & Fennel Mix
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
flaked almonds
(Contains: Almond; May be present: Milk, Sesame, Hazelnut, Soy, Pine Nut, Pistachio, Walnut, Peanuts, Brazil nut, Cashew, Macadamia, Pecan.)
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
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 cup for 4 people). Drain and return to saucepan with a drizzle of olive oil to prevent sticking.
• 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.
• Add in tomato sugo, the brown sugar,reserved pasta water and butter to pan with pork and simmer, stirring, until slightly reduced, 1 minute. • Add tortellini and gently toss to combine. Season with a pinch of pepper.
• While pork is cooking, toast or grill ciabatta slices to your liking. • Meanwhile, in a medium heatproof bowl, combine 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 with salt and pepper. • Add spinach, rocket & fennel mix, tossing to coat. • Divide Pomodoro-style pork and spinach tortellini between bowls. Sprinkle with Parmesan cheese and flaked almonds. • Serve with olive bruschetta and fennel salad. Crumble fetta cubes over salad to serve. Enjoy!
