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| 10-minute tortellini |
A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes.
Ingredients
- 250g pack fresh spinach and ricotta tortellini
- 1 tbsp olive oil
- 250g pack cherry tomato
- 2 x 20g packs parsley, leaves roughly chopped
- 3 tbsp finely grated parmesan
Method
- Boil
the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the
frying pan and sizzle the tomatoes until they start to blister.
- When
pasta is cooked, drain it quickly, reserving some cooking water. Put
the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of
cooking water and most of the parmesan. Bubble everything together,
season with black pepper and salt if you want. Serve with remaining
parmesan.
source: bbcgoodfood
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