symbol and I both found this delicious and went back for seconds, while the Kidlet carefully ate around all the tomatoes and spinach. Oh well.

The recipe here is modified slightly from both the recipe as written and the recipe as cooked:

• When cooking it, I omitted the lemon juice called for in the original; the lemon zest adds enough citrus flavour.
• It was cooked with both cherry and grape tomatoes; I've written it for cherry tomatoes alone, since I generally prefer those, but using a mix or even substituting in grape tomatoes will be fine if you can't reliably source cherry tomatoes.
• The Hello Fresh "parmesan cheese" that came with this recipe didn't really behave like parmesan; it both tasted and behaved more like mozzarella. I've written parmesan into the recipe, but I think using mozza and then topping it with parmesan at serving would also be fine.
• We made it with cheese tortellini, but I think other tortellinis would also work fine.

Tortellini with Cherry Tomatoes and Pine Nuts

Hello Fresh

Ingredients

• 500g tortellini
• 56g pine nuts
• 2 shallots, minced
• 5 large garlic cloves, minced
• 500g cherry tomatoes, halved
• 125mL basil pesto
• 125mL freshly grated parmesan cheese
• zest from 2 lemons
• 113g baby spinach
• 60mL unsalted butter
• 14g fresh basil, shredded

Directions

1. Bring 2.5L water to a boil. Add 10mL coarse salt and the tortellini and cook until tender, 2-3 minutes; reserve 250mL of cooking water, drain the tortellini, and set aside.
2. Heat a large, deep pan or dutch oven over medium heat. Add the pine nuts and toast, stirring frequently, until golden brown, 4-5 minutes. Remove from the pan and set aside.
3. Add 30mL oil and the shallots to the pan. Cook, stirring occasionally, until softened, 4-5 minutes.
4. Add the garlic and tomatoes and cook for another 4-5 minutes, until the tomatoes start to soften.
5. Add basil pesto and reserved pasta water. Simmer, stirring occasionally, until sauce thickens, 5-10 minutes depending on desired thickness (note that it will thicken slightly further in the next steps).
6. Reduce heat to low. Season with pepper and stir in tortellini, lemon zest, parmesan, and butter.
7. Add spinach and stir and/or cover as needed until spinach wilts.
8. Remove from heat and add basil and pine nuts.