One-pan Parmesan, pea and tomato tortellini

This is incredibly simple and tasty. Literally ten minutes to a nourishing meal, perfect post-exercise too.
  • Serves
    2
  • Prep
    5 mins
  • Cook
    5 mins
  • Difficulty
    Easy
Ingredients
  • 300g pack of fresh filled tortellini, I used spinach and ricotta
  • punnet of baby tomatoes, halved
  • heaped teacup of frozen peas
  • generous sprinkling of fresh grated Parmesan cheese
  • course-ground black pepper and sea salt
  • glug of olive oil
Instructions
Gently fry the tomatoes and peas in a heavy frying pan for a few minutes until the tomatoes are slightly softened, add the tortellini and a large splash of boiling water from the kettle. Cook for a few minutes while moving the tortellini around a bit with a wooden spatula.

Serve with black pepper, sea salt and plenty of fresh Parmesan.

Feel free to add other vegetables and twists such as spinach and peppers, or sun dried tomatoes, or add a bit of pesto; this is also beautiful served with a poached egg.
Nutrition info
Tomatoes are a brilliant source of vitamin C, which supports skin and connective tissue health as well as immunity and iron absorption. The biotin in tomatoes is good for controlling blood sugar.

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