Ingredients
- 250g pack frozen ricotta and spinach tortellini
- 50g frozen peas
- 50g frozen broad beans
- 1 tbsp olive oil
- zest 1 lemon
- 50g ricotta
-
Prep: 5 mins
Cook: 5 mins
Easy
Method
Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta
