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Creamy spring green tortelloni

Creamy spring green tortelloni

By Hannah Pattani
5’ Prep time
10’ Cook time
15’ Total time
578 Calories
2 Serving

Summary

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.
Hannah Pattani 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 3

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

Ingredient

  • Vegetable stock
    Vegetable stock
    100 mls
  • Leek
    Leek
    1
  • Essential olive oil
    Essential olive oil
    2 tbsp
  • Essential frozen garden peas
    Essential frozen garden peas
    200 grams
  • Essential parmigiano reggiano
    Essential parmigiano reggiano
    20 grams
  • Essential single cream
    Essential single cream
    3 tbsp
  • La famiglia rana basil & pine nut pesto fresh tortelloni
    La famiglia rana basil & pine nut pesto fresh tortelloni
    250 grams

Nutrition Facts

View nutrition facts
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