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Featuring creamy sun-dried tomato pesto sauce, baby tomatoes and Parmesan, this dish combines summery flavours with the wintery comforts of hearty pasta for the best of all seasons.

Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Mild Italian sausage (pork, spices, salt, sugars (sugar, dextrose), onion, dehydrated garlic, flavour, sunflower oil, water) • Baby tomatoes • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Garlic.

Cheese Tortellini with Sausage and Sun-Dried Tomato Pesto Sauce with Blistered Tomatoes and Spinach

350 g Cheese Tortellini

Sun-Dried Tomato Pesto

unit(s) Shallot

56 g Baby Spinach

Parmesan Cheese, shredded

113 g Baby Tomatoes

unit(s) Cream Cheese

unit(s) Garlic, cloves

250 g Mild Italian Sausage, uncased

¼ tsp Salt*

0.13 tsp Pepper*

tbsp Butter*

<ul>
<li>Before starting, wash and dry all produce.</li>
<li>Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 servings). Cover and bring to a boil over high. </li>
<li>Meanwhile, peel, then thinly slice shallot. </li>
<li>Roughly chop spinach. </li>
<li>Peel, then mince or grate garlic.</li>
</ul>

<ul>
<li>Add tortellini to the boiling water. Cook 2-3 min, stirring occasionally, until tender. </li>
<li>Reserve 3/4 cup (1 1/2 cups) pasta water. </li>
<li>Drain and return tortellini to the same pot, off heat.</li>
</ul>

<ul>
<li>Meanwhile, prick tomatoes with a fork.</li>
<li>Heat a large non-stick pan over medium-high.</li>
<li>When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook for 4-5 min, breaking up sausage into smaller pieces, until no pink remains** Season with salt and pepper. Transfer to a plate, then cover to keep warm.</li>
<li>To the same pan, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook 4-5 min, stirring occasionally, until blistered.</li>
<li>Reduce heat to medium.</li>
<li>Add shallots and garlic. Cook 2-3 min, stirring constantly, until softened. Season with salt and pepper.</li>
</ul>

<ul>
<li>Add cream cheese to the pan with veggies. Cook 1-2 min, stirring often, until melted.</li>
<li>Add pesto, reserved pasta water, spinach, sausage and half the Parmesan. Cook 2-3 min, stirring often, until sauce thickens slightly and spinach wilts.</li>
<li>Remove from heat.</li>
<li>Season with salt and pepper.</li>
</ul>

<ul>
<li>Add sauce to the pot with tortellini. Stir 1-2 min, until combined.</li>
<li>Season with salt and pepper.</li>
<li>Divide tortellini between bowls.</li>
<li>Sprinkle remaining Parmesan over top.</li>
</ul>

If you&#39;ve opted to add sausage, heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. Transfer to a plate, then cover to keep warm. Reuse the same pan in step 3.

Add sausage to sauce along with pesto.

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