Total time: 15 minutes
1 pack Ottimo Spinach & Ricotta Tortelloni
150g tenderstem broccoli
2 tbsps. butter
1 garlic clove, crushed
250ml double cream
Handful of flat leaf parsley, finely chopped
Handful of basil leaves, finely chopped
Handful of chives, finely chopped
Zest of a lemon
1. Cook the Ottimo pasta in boiling, salted water, along with the tenderstem broccoli, for 4 minutes until cooked.
2. Drain, reserving some of the pasta cooking water
3. Meanwhile, place a saucepan over a medium heat and melt the butter. Add the garlic and cook for a minute or two then pour in the double cream. Bring to a boil and boil for a minute to thicken slightly then add in the parmesan and stir to melt. Stir through the chopped herbs, lemon zest and some salt and pepper then add in the drained pasta and broccoli. Stir to combine everything then serve with some extra parmesan to garnish.