MEMORIES OF THE MEDITERRANEAN TORTELLONI
INGREDIENTS
- 1 pack La Famiglia Rana Aubergine Parmigiana Fresh Tortelloni
- 300 g red and yellow cherry tomatoes cut in half
- A handful of sugar snap peas cut into 2cm pieces
- A handful of green beans cut into 2cm pieces
- 2 tbsp pine nuts
- A handful of mint leaves
- 1 tbsp sugar
- Extra virgin olive oil
- Salt and pepper to taste
METHOD
1. Put the tomatoes on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with the sugar, salt and pepper. Bake at 160°C for 20 minutes until caramelised.
2. Boil the sugar snap peas and green beans in salted boiling water for 5 minutes. Drain and transfer to a frying pan with 4tbsp of oil. In the same salted water cook the tortelloni for 2 minutes as per the pack instructions.
3. Meanwhile sauté the green vegetables with the pine nuts and a few mint leaves. Drain the tortelloni, transfer to the frying pan and toss to combine. Add the caramelised tomatoes and mix together.
4. Divide onto two plates, sprinkle with the remaining mint leaves and serve.
2. Boil the sugar snap peas and green beans in salted boiling water for 5 minutes. Drain and transfer to a frying pan with 4tbsp of oil. In the same salted water cook the tortelloni for 2 minutes as per the pack instructions.
3. Meanwhile sauté the green vegetables with the pine nuts and a few mint leaves. Drain the tortelloni, transfer to the frying pan and toss to combine. Add the caramelised tomatoes and mix together.
4. Divide onto two plates, sprinkle with the remaining mint leaves and serve.
INGREDIENTS
SERVINGS
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- 1 pack La Famiglia Rana Aubergine Parmigiana Fresh Tortelloni
- 300 g red and yellow cherry tomatoes cut in half
- - A handful of sugar snap peas cut into 2cm pieces
- - A handful of green beans cut into 2cm pieces
- 2 tbsp pine nuts
- - A handful of mint leaves
- 1 tbsp sugar
- - Extra virgin olive oil
- - Salt and pepper to taste
METHOD
1. Put the tomatoes on a baking tray lined with baking paper. Drizzle with olive oil and sprinkle with the sugar, salt and pepper. Bake at 160°C for 20 minutes until caramelised.
2. Boil the sugar snap peas and green beans in salted boiling water for 5 minutes. Drain and transfer to a frying pan with 4tbsp of oil. In the same salted water cook the tortelloni for 2 minutes as per the pack instructions.
3. Meanwhile sauté the green vegetables with the pine nuts and a few mint leaves. Drain the tortelloni, transfer to the frying pan and toss to combine. Add the caramelised tomatoes and mix together.
4. Divide onto two plates, sprinkle with the remaining mint leaves and serve.
2. Boil the sugar snap peas and green beans in salted boiling water for 5 minutes. Drain and transfer to a frying pan with 4tbsp of oil. In the same salted water cook the tortelloni for 2 minutes as per the pack instructions.
3. Meanwhile sauté the green vegetables with the pine nuts and a few mint leaves. Drain the tortelloni, transfer to the frying pan and toss to combine. Add the caramelised tomatoes and mix together.
4. Divide onto two plates, sprinkle with the remaining mint leaves and serve.