Spinach tortelloni with garden peas and herb butter

Name: spinach tortelloni with garden peas and herb butter
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 500 g fresh tortelloni verdi; 2 shallot; 75 g herb butter tub of 100 g; 450 g frozen garden peas; 75 g arugula lettuce melange bag; 3 el grated old cheese

Vegetarian pasta with garden peas, shallots and herb butter.

Ingredients

500 g fresh tortelloni verdi
2 shallot
75 g herb butter tub of 100 g

450 g frozen garden peas
75 g arugula lettuce melange bag
3 el grated old cheese

Directions

Cook the pasta according to the instructions on the package. Cut the shallots finely. Melt the herb butter in a frying pan.
Fry the shallots without coloring them. Put the garden peas through.
Let the peas on low heat just thaw and briefly warm, so they keep their crispy bite.
Scoop out the tortelloni with a slotted spoon and spread over (deep) plates.
Divide the garden peas with the butter over them. Garnish with the rocket and the grated cheese.