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    Ricotta and Spinach Tortellini with Basil-Infused Oil

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    Ricotta and Spinach Tortellini with Basil-Infused Oil

    Serves: 2

    Ingredients

    • 3 large sundried tomatoes
    • 250g pack waitrose ricotta and spinach large torrellini
    • Basil infused oil
    • 25g pine nuts
    • Pinch torn basil
    • Pinch parmigiano reggiano (optional)

    Method

    1. Chop 3 tomatoes from an 80g jar Cooks'Ingredients A Generous Helping of Sundried Tomatoes. Cook a 250g pack Waitrose Ricotta and Spinach Large Tortellini according to pack instructions, drain and toss with some basil-infused oil.
    2. Serve immediately, scattered with 25g Waitrose Cooks' Ingredients Toasted Pine Nuts and the tomatoes, torn basil leaves (optional) and shavings of Parmigiano Reggiano.

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