Green Tortellini
Green pasta is making a comeback in these lovely, filled-with-whatever-you-want pockets of deliciousness!
Colourful lunch!
Who doesn’t love a colourful meal? We are building on the green pasta we made and filling them with our favourite things to make a lovely, comforting and surprisingly quick meal.
In the recipe I put in what I have filled these with in the past, but I would love to hear your suggestions to what you would love to fill these with! Let me know!
Green Tortellini
Prep time: 30 minutes | Cook time: 5 minutes
Green pasta (find the recipe here)
A handful of chopped onion
Chestnut mushrooms
Cheese of your choice (a mix is nice): Cheddar, parmesan, feta
Salt, pepper
Dried chilli
Instructions
In a pan, sauté the onion and mushrooms. Put the pan aside and let the mix cool down.
When you have made your green pasta (maybe you had some ready in the freezer!), make it thin, but still able to hold a filling using the lasagne setting on a pasta maker or simply a rolling pin. Put the pasta on a floured surface.
Use a glass or cup to create round shapes in the pasta.
When the onion/mushroom mix is cool (otherwise the pasta will start to prematurely cook!), add a bit on top of each round pasta shape. Top with cheese of your choice and some seasoning. Close the pasta by folding it over itself so it resembles a tiny calzone. Then take each corner and attach them to each other. It will look like a little fancy hat now! Just me? …
Bring water to a boil in a pan and add in the tortellini gently. Let them cook for about 4-5 minutes, or more, depending on how thick the pasta is. Take one out and test it to see if it’s done.
Top with some parmesan, olive oil, pepper and perhaps some toast pine nuts or other toasted nuts as garnish. Really nice with a pasta sauce or pesto too!
Did you make the green tortellini? What did you fill them with? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it!
