Tortelloni with minty pea pesto
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Danielle Wood
Tortelloni with minty pea pesto
Ready-made pasta and a quick homemade sauce that’s full of spring flavour make a super speedy dish for a last-minute supper
Serves: 2
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
431Kcal
Fat
20gr
Saturates
5gr
Carbs
43gr
Sugars
3gr
Fibre
5gr
Protein
18gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 75g frozen peas
- a handful of fresh mint leaves
- a handful of fresh parsley leaves
- 25g parmesan*, grated
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 1 x 300g pack spinach and ricotta tortelloni*
- 1 tbsp pine nuts
Step by step
- Cook the peas in boiling water for 2 minutes then drain. Transfer the peas to a mini food processor, along with the mint and parsley leaves, 15g of the Parmesan, the garlic and 2 tablespoons of water. Blitz into a rough purée, then drizzle in the oil, pulsing as you go. Season to taste, adding a splash more water if dry, and then set aside.
- Cook the tortelloni according to pack instructions. Drain, reserving a little of the pasta water.
- While the pasta is cooking, toast the pine nuts in a dry frying pan set over a medium heat until golden. Remove from the pan immediately.
-
Toss the drained tortelloni with the pea and mint pesto, adding some of the pasta water to loosen the pesto if necessary. Divide between two shallow bowls and top with the pine nuts and remaining Parmesan.
*Use vegetarian cheese and tortelloni if required.
