Filter
Reset
Sort ByRelevance
Jen Harman
Spinach tortelloni with garden peas and herb butter
Vegetarian pasta with garden peas, shallots and herb butter.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
30 minMain dishchicken breast, chicken broth tablet, pine nuts, mango, feta, dried tomato on oil, fresh chives, frozen chives, endive, friséesla, olive oil, shallot, red fruit vinegar, raspberry vinegar, mayonnaise, sour cream, White wine, curry powder, apricot jam, marmalade,chicken salad with mango -
20 minMain dishZeeland bacon, lettuce, cucumber, olive oil, vinegar, mustard, sugar, brown baguettes, cream pâté, sweet acid slices, Dutch,French meal sandwich with pâté -
30 minMain dishbeef tomatoes, fennel tubers, penne rigate, liquid margarine, beef strips, potato starch, gorgonzola,penne with beef and fennel -
20 minMain dishtraditional olive oil, bratwurst, Red pepper, Red onion, cut white cabbages, caraway seed, White wine vinegar, Oberlander bread,German bratwurst
Nutrition
735Calories
Sodium0% DV1.095mg
Fat40% DV26g
Protein56% DV28g
Carbs30% DV91g
Fiber44% DV11g
Loved it