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Tortellini With Spring Vegetables

  • 2
Tortellini With Spring Vegetables


  • 100 grams snow peas
  • 150 grams asparagus
  • 2 cups white-style pasta sauce, such as cabonara
  • ΒΌ cup white wine
  • a good spoonful of wholeseed mustard
  • cream to finish
  • 300 grams tortellini
  • chopped parsley to garnish


  1. Blanch snow peas and asparagus in boiling salted water. Refresh in cold water and drain well on a paper towel. Shred the snow peas and halve the asparagus.
  2. Warm pasta sauce with white wine and a good spoonful of wholeseed mustard. Finish with a little cream.
  3. Cook tortellini in boiling salted water until al dente, then drain well.
  4. Toss in the sauce and fold through the vegetables. Garnish with a little chopped parsley.

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