Pea & Asparagus Tortelloni

Peel and finely slice the garlic, de-seed and finely chop the red chilli, zest the lemon then remove the leaves from the oregano stalks. Chop the tips off the asparagus, about 2 cm from the end, then chop the stalks into 0.5 cm rounds (discarding the tough end bits)

In a small frying pan, add the seeds to toast for a minute on a medium high heat until lightly golden, then set aside to cool.

In the same pan, add the olive oil, garlic, chilli and oregano. Place on medium-high heat. Once the garlic starts to sizzle, fry for 1 min until light golden in colour before adding the lemon juice and zest, peas and the asparagus. Turn the heat down and cook for 2 minutes until the peas and asparagus are bright green and just cooked.

Meanwhile, bring a large pot of water to the boil. Empty the La Famiglia Rana Spinach & Ricotta Fresh Tortelloni into the gently boiling water and cook for just 2 mins.

Scoop a few splashes of pasta water into the peas then drain the pasta and add to the pot. Toss together and serve up with the asparagus ends, toasted seeds, then a generous grating of Parmesan and black pepper.