Pumpkin Tortelloni with Genoese Pesto
Jun
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
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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!
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METHOD
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
Bring the water to a gentle boil and put in the Tortelloni
Cook for 3 – 4 and a half minutes depending on preference
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)
Stir the pesto into the Tortelloni gently and plate and with Parmesan on top
Buon Appetito
Ingredients
Directions
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
Bring the water to a gentle boil and put in the Tortelloni
Cook for 3 – 4 and a half minutes depending on preference
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)
Stir the pesto into the Tortelloni gently and plate and with Parmesan on top
Buon Appetito