10-minute tortellini
A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes
- Ready in 5-10 minutes
- Serves 2
- Easy
Ingredients
- 250g pack fresh spinach and ricotta tortellini
- 1 tbsp olive oil
- 250g pack cherry tomatoes
- 2 x 20g packs parsley, leaves roughly chopped
- 3 tbsp finely grated parmesan
Make it meaty
Chop and fry 4 rashers of bacon for a few mins until crisp before cooking the tomatoes.
Method
-
Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
-
When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.
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