Tortellini with Fresh Tomatoes, Broad Beans and Ricotta
Photography by Josh Griggs.
This dish sings of late summer when the late tomatoes are ripe and pair beautifully with creamy ricotta and broad beans.
Serves: 2
INGREDIENTS
1 packet tortellini (I used porcini mushroom and ricotta tortellini)
2 cups frozen broad beans, blanched, peeled
Sauce
1 punnet mixed cherry tomatoes, sliced
¼ cup olive oil
2 cloves garlic, crushed
¼ teaspoon chilli flakes
zest 1 lemon
2 tablespoons lemon juice
sea salt and ground pepper
To serve
100 grams firm ricotta
basil leaves for garnishing
olive oil for drizzling (optional)
METHOD
Sauce: Combine all the ingredients in a large bowl and season generously with salt and pepper. Set aside for the flavours to mingle while you cook the pasta.
Cook the pasta according to the packet instructions. Drain then tip onto the sauce. Add the beans and gently toss everything together.
To serve: Divide between shallow bowls and dollop over the ricotta and basil leaves. Drizzle with olive oil if desired.
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It’s summertime, and we’re getting 2022 off to a sizzling start with the latest issue of dish! We crank up the heat and the drool-factor with our barbecue favourites including tandoori-style chicken and juicy steaks, followed by fresh and vibrant salads that are light on meat but big on flavour. We also, dunk, drip and drizzle our way through summer condiments that are good enough to eat on their own. And our Dinner for Six section is back to serve up another cracking set of menus that will impress your guests. We then speed things up with our latest collection of quick and easy Food Fast recipes before taking our sweet time with decadent bakes and desserts.