Creamy spring green tortelloni

Name: Creamy spring green tortelloni
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; 1 small leek, trimmed, halved lengthways and thinly sliced; 200 g Essential Frozen Garden Peas; 100 ml vegetable stock; 3 tbsp Essential Single Cream; 20 g Essential Parmigiano Reggiano, finely grated, plus extra to serve; 250 g La Famiglia Rana Basil & Pine Nut Pesto Fresh Tortelloni; Unwaxed lemon, zest, to serve; Chopped flat leaf parsley, to serve

Frozen peas come alive in this super-speedy pasta dish that’s perfect for weeknights. Did you know? Popular in northern Italy, tortelloni pasta is similar to tortellini but larger.

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1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

2 tbsp Essential Olive Oil
1 small leek, trimmed, halved lengthways and thinly sliced
200g Essential Frozen Garden Peas
100ml vegetable stock
3 tbsp Essential Single Cream
20g Essential Parmigiano Reggiano, finely grated, plus extra to serve
250g La Famiglia Rana Basil & Pine Nut Pesto Fresh Tortelloni
Unwaxed lemon, zest, to serve
Chopped flat leaf parsley, to serve

Method

Bring a large pan of salted water to the boil. Meanwhile, heat the oil in a large frying pan. Fry the leek with a pinch of salt over a medium heat for 4-5 minutes until soft. Add the peas, then add the stock. Bring back to the boil and simmer for 3-4 minutes. Stir in the cream and cheese, then take off the heat.
Simmer the pasta in the pan of boiling water for 2 minutes. Lift out with a slotted spoon and transfer to the pan with the veg.
Gently fold everything together and serve with extra grated cheese and some lemon zest and chopped parsley.