In the golden glow of a summer evening, there’s nothing quite like gathering with friends and family for a meal al fresco. Picture this moment elevated by the delightful combination of artichokes, olives, and cheese-filled tortellini, a dish that promises both simplicity and sophistication. This recipe, crafted on the JAN voyage, brings together Forage and Feast’s finest ingredients to create a culinary experience that dances between the familiar and the extraordinary. With each bite, you’ll savour the rich tapestry of flavours, from the tangy artichokes and briny olives to the luxurious cheese that melts into every fold of pasta. It’s a dish that whispers of summer’s abundance, while inviting you to indulge in the artistry of fine ingredients and the joy of sharing a beautifully crafted meal.
Artichoke, Olive and Cheese Tortellini
PREPARATION TIME:10 Minutes | COOKING TIME: 25 Minutes | SERVES: 3-4
1 packet Forage and Feast Italian Cheese Tortellini Pasta
1 bottle Forage and Feast Artichoke and Sundried Tomato Salad, drained and chopped
30g Forage and Feast Pitted Halkidiki Green Olives
30g Forage and Feast Pitted Kalamata Olives
15ml Forage and Feast Extra Virgin Olive Oil
40g Forage and Feast Parmigiano Reggiano, grated, more for serving
50ml butter
1 small handful sage leaves
2 garlic cloves, minced
Salt and pepper
Bring a large pot of heavily salted water to the boil.
Once the water starts to boil, add the pasta to it, follow the cooking instructions on the packet and cook till al dente.
Remember to reserve at least 250ml of the pasta cooking water.
Heat up the olive oil in a large frying pan over medium-high heat, add in the Artichoke and Sundried Tomato Salad along with both types of olives, cook for 2 minutes.
Add in the garlic, cook for an additional minute.
Add your cooked pasta to the pan, along with the reserved pasta cooking water.
Allow this to simmer for 1 – 2 minutes, stirring the pasta every 30 seconds.
Season with salt and pepper.
Add in the parmigiana, while mixing the pasta with a spoon or tossing the pan over the flame, allow the cheese to melt and emulsify into the pasta.
Once the pasta is coated in a smooth and silky sauce, remove from the heat.
In a separate small pan over medium heat, add in the butter and allow to melt. Once melted, add in the sage leaves. Cook till the sage is aromatic and the butter browns. Remove from the heat.
When plating your pasta, finish each plate with a generous pour of sage brown butter and crispy sage leaves, top with additional parmigiana.
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JAN the JOURNAL Volume 13
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JAN Chef’s Knife
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JAN Steak Knife Set
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