Pea & Asparagus Tortelloni
INGREDIENTS
- 250 g La Famiglia Rana Spinach & Ricotta Fresh Tortelloni
- 50 g Nuts or Seeds (Pine Nuts, Cashews, Pumpkin or Sunflower Seeds)
- 1 Bunch of Asparagus
- 2 Tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves
- Small Handful of Fresh Oregano (or 1 Tsp Dried)
- Zest & Juice of ½ Lemon
- 0,5 Fresh Red Chilli
- 100 g Frozen Peas
- Generous Grating of Parmesan
METHOD
Step 1.
Peel and finely slice the garlic, de-seed and finely chop the red chilli, zest the lemon then remove the leaves from the oregano stalks. Chop the tips off the asparagus, about 2 cm from the end, then chop the stalks into 0.5 cm rounds (discarding the tough end bits)
Step 2.
In a small frying pan, add the nuts and seeds to toast for a minute on a medium, high heat until lightly golden, then set aside to cool.
Step 3.
In the same pan, add the olive oil, garlic, chilli and oregano. Place on medium-high heat. Once the garlic starts to sizzle, fry for 1 min until light golden in colour before adding the lemon juice, peas and the asparagus. Turn the heat down and cook for 2 minutes until the peas and asparagus are bright green and just cooked.
Step 4.
Meanwhile, bring a large pot of water to the boil. Empty the La Famiglia Rana Spinach & Ricotta Fresh Tortelloni into the gently boiling water and cook for just 2 mins.
Step 5.
Scoop a few splashes of pasta water into the peas then drain the pasta and add to the pot. Toss together and serve up with the asparagus ends, toasted nuts and seeds, then a generous grating of Parmesan and black pepper.
Peel and finely slice the garlic, de-seed and finely chop the red chilli, zest the lemon then remove the leaves from the oregano stalks. Chop the tips off the asparagus, about 2 cm from the end, then chop the stalks into 0.5 cm rounds (discarding the tough end bits)
Step 2.
In a small frying pan, add the nuts and seeds to toast for a minute on a medium, high heat until lightly golden, then set aside to cool.
Step 3.
In the same pan, add the olive oil, garlic, chilli and oregano. Place on medium-high heat. Once the garlic starts to sizzle, fry for 1 min until light golden in colour before adding the lemon juice, peas and the asparagus. Turn the heat down and cook for 2 minutes until the peas and asparagus are bright green and just cooked.
Step 4.
Meanwhile, bring a large pot of water to the boil. Empty the La Famiglia Rana Spinach & Ricotta Fresh Tortelloni into the gently boiling water and cook for just 2 mins.
Step 5.
Scoop a few splashes of pasta water into the peas then drain the pasta and add to the pot. Toss together and serve up with the asparagus ends, toasted nuts and seeds, then a generous grating of Parmesan and black pepper.
INGREDIENTS
SERVINGS
-
+
- 250 g La Famiglia Rana Spinach & Ricotta Fresh Tortelloni
- 50 g Nuts or Seeds (Pine Nuts, Cashews, Pumpkin or Sunflower Seeds)
- 1 Bunch of Asparagus
- 2 Tbsp Extra Virgin Olive Oil
- 2 Garlic Cloves
- - Small Handful of Fresh Oregano (or 1 Tsp Dried)
- - Zest & Juice of ½ Lemon
- 0,5 Fresh Red Chilli
- 100 g Frozen Peas
- - Generous Grating of Parmesan
METHOD
Step 1.
Peel and finely slice the garlic, de-seed and finely chop the red chilli, zest the lemon then remove the leaves from the oregano stalks. Chop the tips off the asparagus, about 2 cm from the end, then chop the stalks into 0.5 cm rounds (discarding the tough end bits)
Step 2.
In a small frying pan, add the nuts and seeds to toast for a minute on a medium, high heat until lightly golden, then set aside to cool.
Step 3.
In the same pan, add the olive oil, garlic, chilli and oregano. Place on medium-high heat. Once the garlic starts to sizzle, fry for 1 min until light golden in colour before adding the lemon juice, peas and the asparagus. Turn the heat down and cook for 2 minutes until the peas and asparagus are bright green and just cooked.
Step 4.
Meanwhile, bring a large pot of water to the boil. Empty the La Famiglia Rana Spinach & Ricotta Fresh Tortelloni into the gently boiling water and cook for just 2 mins.
Step 5.
Scoop a few splashes of pasta water into the peas then drain the pasta and add to the pot. Toss together and serve up with the asparagus ends, toasted nuts and seeds, then a generous grating of Parmesan and black pepper.
Peel and finely slice the garlic, de-seed and finely chop the red chilli, zest the lemon then remove the leaves from the oregano stalks. Chop the tips off the asparagus, about 2 cm from the end, then chop the stalks into 0.5 cm rounds (discarding the tough end bits)
Step 2.
In a small frying pan, add the nuts and seeds to toast for a minute on a medium, high heat until lightly golden, then set aside to cool.
Step 3.
In the same pan, add the olive oil, garlic, chilli and oregano. Place on medium-high heat. Once the garlic starts to sizzle, fry for 1 min until light golden in colour before adding the lemon juice, peas and the asparagus. Turn the heat down and cook for 2 minutes until the peas and asparagus are bright green and just cooked.
Step 4.
Meanwhile, bring a large pot of water to the boil. Empty the La Famiglia Rana Spinach & Ricotta Fresh Tortelloni into the gently boiling water and cook for just 2 mins.
Step 5.
Scoop a few splashes of pasta water into the peas then drain the pasta and add to the pot. Toss together and serve up with the asparagus ends, toasted nuts and seeds, then a generous grating of Parmesan and black pepper.