TORTELLINI WITH CITRUS PEA BUTTER
RECIPE TYPE
Vegetarian, Under 30 min
SERVES
8
Prep Time: 15 min
Cook Time: 7 to 8 min
Ingredients
1 pkg (900 g) frozen Longo’s Cheese Tortellini
3/4 cup frozen Longo’s Peas, unthawed 1/2 lemon, juiced
1 cup pea shoots or microgreens (plus extra to garnish)
Shaved Longo’s Curato Parmigiano Reggiano Cheese (optional)
Citrus Pea Butter:
1 stick Longo’s Country Churned Salted Butter, softened
1/4 cup frozen Longo’s Peas, thawed
1 tbsp each finely chopped fresh Longo’s Organic Mint Leaves and Organic Chives
1 tbsp finely grated lemon zest
1 tbsp fresh lemon juice
1 clove garlic, minced
Freshly ground black pepper (to taste)
Directions
Citrus Pea Butter: Combine butter, peas, mint, chives, lemon zest, lemon juice, garlic and pepper in food processor; pulse until well combined but still a little chunky (like pesto). Set aside. (Alternatively, to blend by hand, mash peas with the back of a spoon and blend into butter along with finely chopped herbs, lemon zest, lemon juice and garlic.) (Make-ahead: Citrus Pea Butter can be made ahead and refrigerated for up to 3 days.)
Bring a Dutch oven of salted water to a boil; add tortellini and return to the boil (about 5 minutes). Reduce heat as needed and simmer, stirring gently, for 2 to 3 additional minutes or until all the pasta has floated to the top and has lightened in colour. Reserve about 3/4 cup of the pasta cooking water before draining pasta.
Return tortellini and frozen peas to the pot; add flavoured butter and lemon juice and gently toss, adding reserved pasta water as needed to lightly coat pasta with sauce. Gently toss in pea shoots and transfer to a shallow serving bowl. Garnish with extra pea shoots and shaved Parmesan, if using.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 13g | Fibre 4g |
Fat 20g | Sugar 2g |
Carbs 48g | Sodium 530mg |
