Tortellini Pasta With Onion Confit
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Onions||2 , thinly sliced|
|Chopped fresh tarragon||2 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Peas||250 Gram (Small Size)|
|Red wine||250 Milliliter|
|Meat stock||400 Milliliter|
To make confit, melt butter in a saucepan over a medium heat, add onions and cook, stirring, for 3 minutes or until onions are soft.
Stir in sugar and cook for 2 minutes longer.
Add thyme, wine and vinegar, bring to simmering and simmer, stirring frequently, for 40 minutes or until mixture reduces and thickens.
Place stock in a saucepan, bring to the boil and boil until reduced by half.
Cook pasta in boiling water in a large saucepan following packet directions.
Add pasta, confit, peas and tarragon to stock, bring to simmering and simmer for 2-3 minutes or until peas are just cooked.
Serving size: Complete recipe
Calories 2230 Calories from Fat 870
% Daily Value*
Total Fat 98 g150.8%
Saturated Fat 47 g235.1%
Trans Fat 0 g
Cholesterol 372.1 mg124%
Sodium 1243.2 mg51.8%
Total Carbohydrates 105 g35%
Dietary Fiber 22.1 g88.4%
Sugars 38 g
Protein 186 g372.6%
Vitamin A 107% Vitamin C 269.9%
Calcium 63.1% Iron 107.8%
*Based on a 2000 Calorie diet