• 15 g (½ oz) unsalted butter
  • 150 g (5 oz) shelled peas, defrosted if frozen
  • 75 g (3 oz) ham, cut into strips
  • 300 g (10 oz) crème fraîche
  • large pinch of freshly grated nutmeg
  • 500 g (1 lb) fresh spinach and ricotta or meat tortellini
  • 40 g (1½ oz) Parmesan cheese, freshly grated, plus extra to serve

Melt the butter in a large frying pan over a medium heat until it begins to sizzle. Add the peas and ham and cook, stirring, for 3–4 minutes if using fresh peas, or just 1 minute if using defrosted frozen peas.

Stir in the crème fraîche, add the nutmeg and season with salt and pepper. Bring to the boil and boil for 2 minutes until slightly thickened.

Cook the tortellini in a large saucepan of salted boiling water according to the packet instructions until it is al dente. Drain and toss into the creamy sauce with the Parmesan. Gently stir to combine and serve at once with a scattering of Parmesan.

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