Pumpkin Tortelloni with Genoese Pesto

Category, DifficultyBeginner
Yields1 Serving
Prep Time1 minCook Time3 minsTotal Time4 mins

Pumpkin with fresh Genoese pesto is a lovely fresh, bright combination.  Our pumpkins are sourced from our long-term partner and friend Armando who specialises in beautiful Delica pumpkins.  Fresh pesto from a small producer is added to our hand folded tortelloni and we complete the dish with a dusting of Parmesan.  A simple to cook meal that is ready in a matter of minutes.

INGREDIENTS

250 g La Tua Pasta Tortelloni Pumpkin & Ricotta
90 g Fresh Genoese Pesto
30 g Parmigiano Reggiano

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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 Tortelloni Pumpkin & Ricotta
  • 1 x 90g Fresh Genoese Pesto
  • 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

Put the pesto in a pan and transfer the Tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the Tortelloni)

5

Stir the pesto into the Tortelloni gently and plate and with Parmesan on top 

6

Buon Appetito

Ingredients

 250 g La Tua Pasta Tortelloni Pumpkin & Ricotta
 90 g Fresh Genoese Pesto
 30 g Parmigiano Reggiano

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

Put the pesto in a pan and transfer the Tortelloni using a slotted spoon making sure that some of the starchy pasta waster makes into the pan with the pesto. (The starchy pasta water is the secret to getting a good coating of the Tortelloni)

5

Stir the pesto into the Tortelloni gently and plate and with Parmesan on top 

6

Buon Appetito

Pumpkin Tortelloni with Genoese Pesto

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