Four cheese tortellini

Name: Four cheese tortellini
Cook time: 20 min
Yield: 2

with grilled courgette and creamy pesto sauce

Ready in around 20 mins

RECIPE FACT:

Legend has it, the tortellini pasta shape was inspired by the naval of Venus, the goddess of love.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Place a large pot of salted water over a high heat.
1. TO PREPARE THE COURGETTE:

Cut the courgettes in half lengthways and then into 1 cm half-moons on the diagonal.
2. TO COOK THE TORTELLINI:

Once the pot of water is boiling, add the four cheese tortellini to the pan and cook for 3-4 mins. Reserve ¼ cup of pasta water. Drain well into a colander and drizzle with oil.
3. TO FINISH THE TORTELLINI:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the courgette and cook for 1-2 mins. Add the tortellini and fry for 1-2 mins. Add the peas, pesto sauce and the reserved pasta water and cook for 1-2 mins.
TO SERVE:

Spoon pesto tortellini and grilled courgettes into bowls. Sprinkle over the toasted walnuts and top with a handful of mizuna. Serve any remaining mizuna on the side drizzled with olive oil.