INGREDIENTS
- 1 pack of Rana Mushroom&Mascarpone Tortelloni
- 50 g kale chopped
- 30 ml extra virgin olive oil divided
- 1 clove garlic crushed
- salt and pepper to taste
METHOD
Cook Tortelloni according to package instructions.
In the meantime heat 30 ml of the olive oil in a non stick pan on medium high heat, then add the garlic and kale. Season with salt and pepper to taste. Sauté for about 2-4 minutes until the kale has softened, reducing heat as needed. Remove from heat.
When the pasta is ready drain reserving 250 ml of the cooking pasta water and return Tortelloni to the pan adding half of the goat cheese and half of the pomegranate seeds. Add remaining oil and a few spoons of the cooking pasta water if needed to loosen the sauce and toss to combine. Remove garlic.
Divide pasta among plates, sprinkle with remaining cheese and pomegranate seeds and serve immediately.
INGREDIENTS
- 1 pack of Rana Mushroom&Mascarpone Tortelloni
- 50 g kale chopped
- 30 ml extra virgin olive oil divided
- 1 clove garlic crushed
- - salt and pepper to taste
METHOD
Cook Tortelloni according to package instructions.
In the meantime heat 30 ml of the olive oil in a non stick pan on medium high heat, then add the garlic and kale. Season with salt and pepper to taste. Sauté for about 2-4 minutes until the kale has softened, reducing heat as needed. Remove from heat.
When the pasta is ready drain reserving 250 ml of the cooking pasta water and return Tortelloni to the pan adding half of the goat cheese and half of the pomegranate seeds. Add remaining oil and a few spoons of the cooking pasta water if needed to loosen the sauce and toss to combine. Remove garlic.
Divide pasta among plates, sprinkle with remaining cheese and pomegranate seeds and serve immediately.