Ingredients Jump to Instructions ↓

  1. 625g cheese and spinach tortellini

  2. 2 cups (240g) frozen peas

  3. 2 bunches asparagus, cut into 4cm pieces

  4. cup (125ml) cream

  5. rind and juice of 1 lemon

  6. 1 garlic clove, crushed

  7. 1 cup parsley leaves

  8. 1/3 cup (25g) grated parmesan

  9. 4 1/50 per serve

Instructions Jump to Ingredients ↑

  1. Cook tortellini in a large saucepan of boiling, salted water according to packet directions. Add peas and asparagus 3 minutes before end of cooking time. Drain and keep warm.

  2. Add cream, lemon rind, juice and garlic to same pan and bring to boil. Toss through tortellini and vegetables and season to taste. Toss through parsley and serve with grated parmesan.

  3. Kid-friendly tip: tasty, cheesy pasta is a great way to get your kids to eat vegies. Add thinly sliced zucchini, snow peas or quartered baby tomatoes to add a touch of colour and replicate the Italian flag.


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