A healthy, colourful pasta dish, with melt-in-the-mouth tomatoes
Ingredients
- 250g pack fresh spinach and ricotta tortellini
- 1 tbsp olive oil
- 250g pack cherry tomato
- 2 x packs parsley, leaves roughly chopped
- 3 tbsp finely grated parmesan
Method
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Boil the pasta for 2 mins until just cooked. Meanwhile, heat the oil in the frying pan and sizzle the tomatoes until they start to blister.
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When pasta is cooked, drain it quickly, reserving some cooking water. Put the tomatoes back on a high heat. Tip in the pasta, parsley, a splash of cooking water and most of the parmesan. Bubble everything together, season with black pepper and salt if you want. Serve with remaining parmesan.