Meals and Courses

Springtime Tortelloni with Ricotta

cook 10 mins
Tags: Quick eats
  • 250 g (8 oz) pack spinach and ricotta tortelloni
  • 75 g (3 oz) frozen broad beans
  • 75 g (3 oz) frozen peas
  • grated rind of 1 lemon
  • 1 tablespoon extra virgin olive oil
  • 50 g (2 oz) ricotta cheese
  • salt
  • handful of mint leaves, chopped, to garnish
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions. Add the broad beans 3–4 minutes and the peas 2–3 minutes before the end of the cooking time and cook until tender. Drain the pasta and vegetables and return to the pan.
  • Stir through the lemon rind and olive oil. Spoon into serving bowls and serve topped with the ricotta and mint.
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