Green & Gold Tortelloni
INGREDIENTS
- 1 Pack Of Prosciutto Cotto & Mozzarella Tortelloni
- 150 g Sweet Cherry Tomatoes, Halved
- 1 Small Soft Courgette, Sliced Into Half Moons
- 0.5 Red Onion, Thinly Sliced
- 20 g Black Olives, Sliced
- 2 Tbsp Olive Oil
- Salt & Pepper (To Taste)
- Optional: A Few Basil Leaves For Garnish
METHOD
Roast the vegetables:
◯ Preheat the oven to 200°C fan.
◯ In a bowl, toss the cherry tomatoes, courgette, and red onion with 1 tbsp olive oil, salt, and pepper.
◯ Spread on a baking tray and roast for 15–18 minutes, until lightly caramelised.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Tortelloni and simmer for 2 minutes.
◯ Drain, reserving a splash of the cooking water.
Finish the dish:
◯ In a large bowl or pan, combine the Tortelloni with the roasted vegetables and olives.
◯ Add a drizzle of olive oil and a spoonful of pasta water if needed to loosen.
◯ Toss gently, season to taste, and top with fresh basil if using.
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INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Prosciutto Cotto & Mozzarella Tortelloni
- 150 g Sweet Cherry Tomatoes, Halved
- 1 Small Soft Courgette, Sliced Into Half Moons
- 0.5 Red Onion, Thinly Sliced
- 20 g Black Olives, Sliced
- 2 Tbsp Olive Oil
- - Salt & Pepper (To Taste)
- - Optional: A Few Basil Leaves For Garnish
METHOD
Roast the vegetables:
◯ Preheat the oven to 200°C fan.
◯ In a bowl, toss the cherry tomatoes, courgette, and red onion with 1 tbsp olive oil, salt, and pepper.
◯ Spread on a baking tray and roast for 15–18 minutes, until lightly caramelised.
Cook the pasta:
◯ Bring a pot of salted water to a boil.
◯ Add the Tortelloni and simmer for 2 minutes.
◯ Drain, reserving a splash of the cooking water.
Finish the dish:
◯ In a large bowl or pan, combine the Tortelloni with the roasted vegetables and olives.
◯ Add a drizzle of olive oil and a spoonful of pasta water if needed to loosen.
◯ Toss gently, season to taste, and top with fresh basil if using.