Tortelloni with minty pea pesto recipe | Sainsbury`s Magazine
Ready-made pasta and a quick homemade sauce that’s full of spring flavour make a super speedy dish for a last-minute supper.
Ingredients
- 75g frozen peas
- a handful of fresh mint leaves
- a handful of fresh parsley leaves
- 25g parmesan*, grated
- 2 garlic cloves, chopped
- 1 tbsp olive oil
- 1 x 300g pack spinach and ricotta tortelloni*
- 1 tbsp pine nuts
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