Asparagus Tortelloni with Lemon Butter

Category, DifficultyBeginner
Yields1 Serving
Prep Time2 minsCook Time3 minsTotal Time5 mins

Asparagus features heavily in Italian cooking as Italy is the largest producer of green asparagus in Europe.  We love making our signature hand folded tortelloni with asparagus and we couldn’t resist putting it on our first menu as this lovely vegetable is in season.  Paired with a lemon butter to add a slight acidity and a touch of Parmesan for saltiness this dish is perfect for a lovely Spring lunch or dinner.

INGREDIENTS

250 g La Tua Pasta Asparagus Tortelloni
30 g La Tua Pasta Lemon Butter
30 g Parmigiano Reggano

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BUY NOW THE INGREDIENTS TO MAKE THIS RECIPE

By clicking the below button you will add to the basket:

  • 1 x 250g Asparagus Tortelloni
  • 1 x 30g Lemon Butter
  • 1 x 30g Parmigiano Reggiano

You will also be able to remove the ingredients you might already have at home!

Buy now our ingredients

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METHOD

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tortelloni

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the lemon butter a frying pan without burning it and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the lemon butter. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the tortelloni with the lemon butter, plate and garnish with Parmesan

6

Buon Appetito!

Ingredients

 250 g La Tua Pasta Asparagus Tortelloni
 30 g La Tua Pasta Lemon Butter
 30 g Parmigiano Reggano

Directions

1

In a large sauce pan add 1 litre of salted water for every 100g of pasta. For 250g of pasta add 2.5 litres of water

2

Bring the water to a gentle boil and put in the Tortelloni

3

Cook for 3 – 4 and a half minutes depending on preference

4

Gently heat the lemon butter a frying pan without burning it and transfer the tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes it into the pan with the lemon butter. (The starchy pasta water is part of the dish.) You can always add 1 tablespoon of pasta water after if you would like.

5

Gently coat the tortelloni with the lemon butter, plate and garnish with Parmesan

6

Buon Appetito!

Asparagus Tortelloni with Lemon Butter

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