Ingredients

• 100 grams snow peas
• 150 grams asparagus
• 2 cups white-style pasta sauce, such as cabonara
• ¼ cup white wine
• a good spoonful of wholeseed mustard
• cream to finish
• 300 grams tortellini
• chopped parsley to garnish

Method

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.