Cooking time 20'
Ingredients
1 250g pack - Giovanni Rana Ricotta and Spinach Tortelloni
1 clove - garlic
50g - Parmesan
½ bundle - flat-leaf parsley
½ bundle - fresh mint
50g - almond powder
- Salt and pepper
1 tablespoon - extra virgin olive oil
½ - fresh goat’s cheese
6 stalks - green asparagus
200g - fresh peas
2 - carrots
10cl - extra virgin olive oil
Made with
Tender Spinach & Ricotta
TENDER SPINACH & RICOTTA TORTELLONI WITH VEGETABLES & ALMOND PESTO

TENDER SPINACH & RICOTTA TORTELLONI WITH VEGETABLES & ALMOND PESTO

Prepare the pesto by mixing all the dry ingredients and then thin down with olive oil and set aside.

Prepare the vegetables: shell the peas, peel the carrots and cut them in half lengthwise and cut off the ends of the asparagus. Cook the vegetables separately for eight minutes in boiling salted water, drain and plunge into ice water then drain again.

Cook the pasta as per the pack instructions, drain then return to the pan. Add the vegetables, season with salt and pepper then saute in a little Olive Oil. Divide the pasta and vegtables onto two plates and garnish with grated Parmesan and pesto.

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