Summery Cheese Tortellini
with Corn, Lacinato Kale & Toasted Almonds
A good bowl of pasta comforts your spirits, calms your hunger and cheers your evening—and the best way to do that is to keep changing it up with the seasons. These chubby three-cheese tortellini set this meal in a summertime moment, showcasing a veggie bounty of nibbly fresh corn kernels, dark lacinato kale and crunchy celery. Bind them into an unctuous sauce with cream and butter, and give it a toothy edge with a scattering of toasted almonds on top.
We will send you:
Bunch of chives
Ears of corn
Onion (or shallot)
Bunch of lacinato kale
Fresh three-cheese tortellini (contains lipase)
Mellow Mustard spices (onion, garlic, mustard, paprika, turmeric, kosher salt)
Contains: Eggs, Milk, Mustard, Almonds, Wheat
You will need:
Large high-sided pan
2 or 4 tbsp Butter
Salt & pepper
Mise en place
Bring a medium pot of salted water to a boil. Small-dice the celery. Shuck the corn and slice the kernels off the cobs. Remove the kale leaves from the stems; roughly chop the leaves. Halve, peel and small-dice the onion. Thinly slice the chives.
Make the sauce
In a large, high-sided pan, heat a drizzle of oil on medium-high. Cook the onion, celery, corn and kale, stirring occasionally, 4 to 5 min., until tender and fragrant; season with the spices and S&P. Add the cream and set aside in a warm spot.
Boil the pasta
While the sauce cooks, add the pasta to the pot of boiling water; stir gently to separate. Boil, 4 to 6 min., stirring occasionally, until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the pasta. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
Toast the almonds
While the pasta boils, in a small pan, heat a drizzle of oil on medium. Toast the almonds, stirring occasionally, 2 to 4 min., until lightly browned and fragrant. Transfer to a bowl; season with S&P.
Combine the pasta
Return the pan of sauce to medium-high heat; add ½ the reserved cooking water, the pasta and 2 tbsp butter (double for 4 portions). Cook, stirring to combine, 2 to 3 min., until the pasta is warmed through; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Top with the almonds and chives. Bon appétit!