CHEESELOVERS_TORTELLONI_MARINARASAUCE_SNOWPEAS_PEAS_mobile.jpg

CHEESE LOVERS TORTELLONI WITH MARINARA SAUCE, SNOW PEAS AND PEAS

  • 10 min
  • Easy

CHEESE LOVERS TORTELLONI WITH MARINARA SAUCE, SNOW PEAS AND PEAS

  • 10 min
  • Easy
CHEESE LOVERS TORTELLONI WITH MARINARA SAUCE, SNOW PEAS AND PEAS
CHEESELOVERS_TORTELLONI_MARINARASAUCE_SNOWPEAS_PEAS_desktop.jpg

INGREDIENTS

  • 1 package Giovanni Rana Cheese Lovers Tortelloni
  • 1 jar Marinara Sauce
  • 1 cup snow peas sliced diagonally
  • 0.5 cup peas, shelled fresh or frozen
  • 2 Tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 Tbsp finely chopped parsley
  • 1 Tsp smoked paprika
  • Salt and pepper to taste

START COOKING

Heat the oil and garlic in a large skillet. After one minute, add the Marinara Sauce, salt, pepper and paprika and cook over very low heat, stirring frequently.

In the meantime, cook the snow peas and peas in a pot of salted boiling water for 3-4 minutes, then strain and add the vegetables to the skillet with a few tablespoons of their cooking water. Stir and continue cooking over very low heat.

Cook the tortelloni in a large saucepan according to package instructions and strain, reserving ½ cup of the cooking water. Add the tortelloni to the skillet with reserved liquid and stir gently. Divide among plates, garnish with freshly ground black pepper and chopped parsley, and serve.

INGREDIENTS

portions
- +
  • 1 package Giovanni Rana Cheese Lovers Tortelloni
  • 1 jar Marinara Sauce
  • 1 cup snow peas sliced diagonally
  • 0.5 cup peas, shelled fresh or frozen
  • 2 Tbsp extra virgin olive oil
  • 1 garlic clove, minced
  • 1 Tbsp finely chopped parsley
  • 1 Tsp smoked paprika
  • - Salt and pepper to taste

START COOKING

Heat the oil and garlic in a large skillet. After one minute, add the Marinara Sauce, salt, pepper and paprika and cook over very low heat, stirring frequently.

In the meantime, cook the snow peas and peas in a pot of salted boiling water for 3-4 minutes, then strain and add the vegetables to the skillet with a few tablespoons of their cooking water. Stir and continue cooking over very low heat.

Cook the tortelloni in a large saucepan according to package instructions and strain, reserving ½ cup of the cooking water. Add the tortelloni to the skillet with reserved liquid and stir gently. Divide among plates, garnish with freshly ground black pepper and chopped parsley, and serve.