This super speedy sauce is the perfect partner for La Famiglia Rana Tortelloni – Italy's best kept secret. It’s all good to go in 10 mins flat.
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Serves
2
Spinach and Ricotta Tortelloni
Mixed Seeds
Asparagus
Extra Virgin Olive Oil
Garlic
Fresh Oregano
Lemon
Red Chilli
Frozen Peas
Parmesan
Serves
2
Spinach and Ricotta Tortelloni
Mixed Seeds
Asparagus
Extra Virgin Olive Oil
Garlic
Fresh Oregano
Lemon
Red Chilli
Frozen Peas
Parmesan
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Step 1.
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)
Step 2.
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.
Step 3.
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.
Step 4.
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.
Step 5.
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.
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