Quick Chilli Broccolini Tortellini
This quick pasta dish is the perfect meal for when you get home from work late and don't want to spend much time cooking. Store-bought veal tortellini can be cooked from frozen and the broccoli gets thrown in with the pasta in the final few minutes of cooking. Couple this with a simple sauce (if you can even call it that) made from olive oil, garlic, chilli and parsley, and you have a delicious, hearty meal in no time.
Ingredients 10
500 g veal tortellini pasta, store-bought, fresh or frozen
1 head broccoli, broken into small florets
1⁄4 cup extra virgin olive oil
3 cloves garlic, finely chopped
1 red chilli, fresh, thinly sliced
2 handfuls continental parsley, large, finely chopped
1⁄2 cup pecorino romano cheese, grated
1 lemon zest
black pepper, freshly ground, to taste
salt, for pasta water
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Method 3
Bring a large pot of salted water to a rolling boil and preheat a large frypan over medium heat. Add the to the water and cook for as long as the packet suggests (usually 8-10 minutes or until the tortellini float). 3 minutes prior to the end of the tortellini cooking time, add the .
Meanwhile add to the frypan and sauté the and in the oil, tossing until fragrant. Add the and toss frequently until well combined.
Reserve 1/2 cup pasta water before draining the and and add to the frypan with the , and . Toss well to combine using a little of the pasta water to emuslify, then remove from heat and add the grated and . Season with pepper and serve immediately.
Helpful tips
What type of tortellini works best for this recipe besides veal?
Can I use broccolini instead of broccoli in this dish?
How spicy does this dish turn out with one red chilli?
Does the lemon zest really make a difference in the flavour?
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Notes
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