Red pepper and cheese tortellini

How to make Red pepper and cheese tortellini recipe

Serves 4

Preparation time 10 minutes, plus cooling, Cooking time 15 minutes

Ingredients:
2 red peppers
2 garlic cloves, chopped
8 spring onions, finely sliced
500 g (1 lb) fresh cheese-stuffed tortellini or any other fresh stuffed tortellini
175 ml (6 fl oz) olive oil
25 g (1 oz) Parmesan cheese, finely grated
salt and pepper

Method:
Cut the peppers into large pieces, removing the cores and seeds.

Lay skin side up on a grill pan and cook under a preheated grill until the skin blackens and blisters. Transfer to a plastic bag, tie the top to enclose and leave to cool, then peel away the skin.

Place the peppers and garlic in a food processor or blender and blend until fairly smooth. Stir in the spring onions and set aside.

Cook the tortellini in a large saucepan of boiling water according to the packet instructions until al dente. Drain and return to the pan.

Stir the pepper mixture into the pasta, add the oil and Parmesan and toss together. Season to taste with salt and pepper and serve immediately.

For warm ham & red pepper tortellini salad, grill and peel the red peppers as above, then thinly slice the flesh. While the tortellini is cooking, thinly slice 1 red onion.

Drain the pasta and toss with 125 g (4 oz) chopped cooked ham, 200 g (7 oz) rocket leaves and the onion and red peppers. Serve immediately.

Red pepper and cheese tortellini