Cheese and spinach tortellini with peas and asparagus



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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

$4.20 per serve

kJ 2085, fat 21g, sat fat 14g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


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.