Spring Garden Tortelloni
INGREDIENTS
- 1 Pack Of Spinach & Ricotta Tortelloni
- 1 Leek, Sliced
- 2 Tbsp Olive Oil
- Splash Of Water
- 100 g Frozen Peas
- 5 g Fresh Mint Leaves
- Parmesan (Optional)
- Salt & Pepper (To Taste)
METHOD
Cook the leeks:
◯ Heat 2 tbsp of olive oil in a frying pan.
◯ Add 1 sliced leek and a splash of water.
◯ Cover and cook gently for about 8 minutes until tender.
Cook the pasta and peas:
◯ Bring a pot of salted water to a boil.
◯ Add the Tortelloni and simmer for 2 minutes.
◯ Add 100g of frozen peas for the final minute.
◯ Drain everything well.
Assemble the dish:
◯ Toss the cooked pasta and peas with the tender leeks.
◯ Top with 5g of fresh mint leaves.
◯ Add a sprinkle of Parmesan if desired. Season and serve.
INGREDIENTS
SERVINGS
-
+
- 1 Pack Of Spinach & Ricotta Tortelloni
- 1 Leek, Sliced
- 2 Tbsp Olive Oil
- - Splash Of Water
- 100 g Frozen Peas
- 5 g Fresh Mint Leaves
- - Parmesan (Optional)
- - Salt & Pepper (To Taste)
METHOD
Cook the leeks:
◯ Heat 2 tbsp of olive oil in a frying pan.
◯ Add 1 sliced leek and a splash of water.
◯ Cover and cook gently for about 8 minutes until tender.
Cook the pasta and peas:
◯ Bring a pot of salted water to a boil.
◯ Add the Tortelloni and simmer for 2 minutes.
◯ Add 100g of frozen peas for the final minute.
◯ Drain everything well.
Assemble the dish:
◯ Toss the cooked pasta and peas with the tender leeks.
◯ Top with 5g of fresh mint leaves.
◯ Add a sprinkle of Parmesan if desired. Season and serve.