Tortelloni with green asparagus, parmesan cheese and basil
Preparation time
10 min
Cooking time
15 min
Dietary preference
Vegetarian
Difficulty
Easy
Region
Emilia Romagna
Servings
4
Preparation method
- Cut a small piece (about 1½ cm) off the stiff underside of the asparagus and cut the asparagus into diagonal pieces. Peel and slice the onions into strips.
- Cook the Tortelloni according to the instructions on the packet. Drain.
- Meanwhile, heat the olive oil in a large frying pan. In it, fry the onion and asparagus for 5 minutes over a medium heat. Add the Bertolli Pasta sauce Formaggi e Basilico and heat over a high heat, stirring. Spoon in the tortelloni.
- Divide the tortelloni with asparagus among 4 deep plates. Sprinkle the parsley and Parmesan cheese.
Ingredients
- 300 g green asparagus
- 2 red onions
- 250 g tortelloni
- 2 tbsp Bertolli olive oil classico
- 1 Bertolli Formaggi pasta sauce in bag a 460g
- 2 tbsp coarsely chopped parsley
- 50 g thinly shaved vegetarian Parmesan cheese
View the nutritional value
| Energy | 417 kJ (100 kcal) |
| Protein | 17,2 g |
| Carbohydrates | 44,7 g |
| Sugar | 12,1 g |
| Fibre | 4,6 g |
| Fat | 17,8 g |
| Saturated fat | 6,7 g |
| Salt | 0,83 g |
