Ham and Cheese filled tortellini pasta tossed in a creamy garlic sauce

Tortellini Venezia

Ham and Cheese filled tortellini pasta tossed in a

creamy garlic sauce with pancetta, mushrooms and walnut

Table for 2

Ingredients

180g dried tortellini ham and cheese filled pasta

2 table spoon x Teresa Lambarelli’s garlic and oregano oil

1 x tub chopped walnuts

120g diced pancetta

120g chopped mushrooms

2- 3 table spoons soured cream

Topping

Parmesan Cheese

Chopped Walnuts

Fresh parsley (optional)

Method

1) Cook the pasta in a large pan of boiling, slightly salted water, cook for 11 minutes. Drain.

2)Meanwhile in a separate pan heat 2 table spoon of garlic and oregano oil, add the smoked pancetta and fry for 2 minutes, until cooked through slightly crispy, and the chopped mushrooms and cook for a further 2 minutes. Remove from the heat, Stir in the soured cream and warm through briefly. Remove from the heat.

3) Toss the drained cooked pasta in the sauce and serve. Garnish with walnuts, parmesan cheese and chopped fresh parsley, tuck in straight away. Buon Appetito!

Nutritional value per 1 meal serving

Energy 2217 KJ

530 Kcal

Fat 17 g

of which are saturates 4.5g

Carbohydrate 59.5g

of which are sugars 4.5g

Protein 13.5g

Salt 1.6g

FOOD ALLERGIES   WHEAT, MILK, SOY, NUTS