Pesto Tortellini
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Tortellini ((we used mushroom))
- 1 tsp Olive oil
- 3 Shallots (diced)
- 2 Garlic cloves (crushed)
- 60 g Spinach
- 100 ml Reduced fat crème fraîche
- 3 tablespoons Pesto
- 0.5 Lemon (juice and zest only)
- 20 g Parmesan (grated)
- 50 ml Pasta water
Method
- Cook 300 g Tortellini according to the packet instructions.
- Heat 1 tsp Olive oil over a low heat and cook 3 Shallots and 2 Garlic cloves for 4 minutes.
- Add 60 g Spinach, 20 g Parmesan, 100 ml Reduced fat creme fraiche, 3 tbsp Pesto, and the juice and zest of 0.5 Lemon. Mix well.
- Drain the tortellini, reserving 50 ml Pasta water. Add the tortellini and water to the pan. Stir and return to the heat for 1 minutes.