Creamy spring green tortelloni

Creamy spring green tortelloni

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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  • 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

  1. 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.

  2. 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.

  3. Gently fold everything together and serve with extra grated cheese and some lemon zest and chopped parsley.

Cook’s tip

Frozen veg:

Peas, broad beans and spinach are great-value everyday standbys. Add them straight from the freezer when cooking soups, stews and pilafs.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,412kJ/ 578kcals

Fat

31g

Saturated Fat

9.6g

Carbohydrates

49g

Sugars

12g

Fibre

10g

Protein

21g

Salt

0.8g

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