Aubergine Parmigiana Tortelloni with Peppers, Pesto and Goat's Cheese
15
Easy
Aubergine Parmigiana Tortelloni with Peppers, Pesto and Goat's Cheese
15
Easy
Aubergine Parmigiana Tortelloni with Peppers, Pesto and Goat's Cheese
INGREDIENTS
1pack of Rana Aubergine Parmigiana Tortelloni
150gfresh green pesto
250gjar of roasted peppers, drained and sliced
salt and freshly ground black pepper to taste
100gfresh goat's cheese
2tablespoons chopped parsley
METHOD
Cook the Tortelloni according to the instructions on the pack and drain, reserving a large ladleful of the pasta cooking water. Whisk the pesto with about half of the reserved water in a large bowl.
Add the Tortelloni and peppers then gently toss, adding more pasta water if you need.
Season with salt and pepper to taste. Divide the tortellini among plates, dot with the goat's cheese and garnish with parsley.
Cook the Tortelloni according to the instructions on the pack and drain, reserving a large ladleful of the pasta cooking water. Whisk the pesto with about half of the reserved water in a large bowl.
Add the Tortelloni and peppers then gently toss, adding more pasta water if you need.
Season with salt and pepper to taste. Divide the tortellini among plates, dot with the goat's cheese and garnish with parsley.