Creamy spring green tortelloni

Name: Creamy spring green tortelloni
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 tbsp Essential Olive Oil; 1 small leek, trimmed, halved lengthways and thinly sliced; 200 g Essential Frozen Garden Peas; 100 ml vegetable stock; 3 tbsp Essential Single Cream; 20 g Essential Parmigiano Reggiano, finely grated, plus extra to serve; 250 g La Famiglia Rana Basil & Pine Nut Pesto Fresh Tortelloni; Unwaxed lemon, zest, to serve; Chopped flat leaf parsley, to serve

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.

4.5 out of 5 stars(8) Rate this recipe

1 of your 5 a day

Serves2
CourseMain meal
Prepare5 mins
Cook10 mins
Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

2 tbsp Essential Olive Oil
1 small leek, trimmed, halved lengthways and thinly sliced
200g Essential Frozen Garden Peas
100ml vegetable stock
3 tbsp Essential Single Cream
20g Essential Parmigiano Reggiano, finely grated, plus extra to serve
250g La Famiglia Rana Basil & Pine Nut Pesto Fresh Tortelloni
Unwaxed lemon, zest, to serve
Chopped flat leaf parsley, to serve

Method

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