Tortellini with broad beans

Tasty Tortellini with broad beans, asparagus & ricotta Recipe

Friday night dinners are meant to te easy, so enjoy this creamy tortellini packed with fresh herbs, green vegies and a hint of lemon.
Tortellini with broad beans, asparagus & ricotta
Prep Time : 0:10 | Cook Time : 0:25 | Total Time : 0:35 | Serving : 4 person.


  • 345g (2 1/4 cups) frozen broad beans

  • 240g (1 cup) fresh low-fat ricotta

  • 2 tablespoons chopped fresh chives

  • 2 tablespoons chopped fresh basil

  • 1 teaspoon finely grated lemon rind

  • 2 tablespoons finely grated parmesan

  • 630g pkt Leggo’s Fresh Tortellini Ricotta, Roasted Capsicum & Parmesan

  • 2 bunches asparagus, woody ends trimmed, cut into 2cm lengths

  • 100g baby spinach leaves


  • Step 1

    Cook broad beans in a saucepan of boiling water for 3-4 minutes or until tender. Drain. Refresh under cold water. Peel skins. Discard.

  • Step 2

    Place ricotta, chive, basil, lemon rind and parmesan in a bowl and stir to combine.

  • Step 3

    Cook the tortellini in a saucepan of salted boiling water following packet directions. Add the asparagus in the last 2 minutes of cooking. Drain and return to pan. Add broad beans, ricotta mixture and spinach. Toss to combine. Divide among serving bowls.

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