Ingredients
250g pack ricotta and spinach tortellini 50g peas 50g broad beans 1 tbsp olive oil zest 1 lemon 50g ricotta |
Method
1. Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. 2. Add the peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Season to taste. 3. Place on plates, dollop over the ricotta. To make it taste even creamer, blend ricotta with oil and zest then combine with pasta and vegetable, add a little of the pasta water if too dry. |