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Cheese and spinach tortellini with peas and asparagus

Cheese and spinach tortellini with peas and asparagus
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Cheese and spinach tortellini with peas and asparagus

Ingredients

  • 625g cheese and spinach tortellini
  • 2 cups (240g) frozen peas
  • 2 bunches asparagus, cut into 4cm pieces
  • ½ cup (125ml) cream
  • Rind and juice of 1 lemon
  • 1 garlic clove, crushed
  • 1 cup parsley leaves
  • 1/3 cup (25g) grated parmesan
  • 4.2 per serve
  • Kj 2085, fat 21g, sat fat 14g.
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Method

  1. Cook tortellini in a large saucepan of boiling, salted water according to packet directions. Add peas and asparagus 3 minutes before end of cooking time. Drain and keep warm.
  2. Add cream, lemon rind, juice and garlic to same pan and bring to boil. Toss through tortellini and vegetables and season to taste. Toss through parsley and serve with grated parmesan.
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