Twintastico Tortelloni with a Pea & Mint Pesto
Tortelloni is tortellini’s big brother, and while tortellini is smaller in size and usually filled with meat and served in a broth, tortelloni is larger and usually filled with cheese and served with a sauce. They are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). Here you have our Twintastico tortelloni with a fresh pea and mint pesto, that is packed with flavour!
- 1 lb/500g fresh spinach and ricotta tortelloni
- 1 cup/150g frozen peas, thawed
- Handful of fresh mint
- Handful fresh basil
- 1 clove garlic
- 1/2 cup/50g Parmigiano Reggiano
- Juice of half a lemon
- Extra virgin olive oil
- Salt & pepper
In a food processor or blender, pulse the peas, garlic, mint, basil, Parmigiana Reggiano, lemon juice, olive oil, salt and pepper to a coarse puree.
In a large pot of salted boiling water, cook the tortelloni according to pack instructions. Drain, toss in extra virgin olive oil and set aside.
Add the pesto to the plate and decorate with the tortelloni on top.