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Spinach & Ricotta Tortelloni with peas and basil

Serves: 2

Total time: 15 minutes


  • 1 pack Ottimo Spinach & Ricotta Tortellini

  • 200g frozen peas

  • 200ml double cream

  • 75g parmesan, finely grated

  • Handful of basil leaves, roughly chopped

  • Zest of 1 lemon


1. Cook the Ottimo pasta and peas in boiling, salted water for 4 minutes until cooked.

2. Drain, reserving some of the pasta cooking water

3. Meanwhile, place the cream into a saucepan and add the parmesan. Bring to a boil and cook for a few minutes until slightly thickened then season with salt and pepper and stir in the basil and lemon. Add the drained pasta and peas and stir to coat everything in the sauce. Serve with extra parmesan and basil.


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