RICOTTA & SPINACH TORTELLINI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT
10
easy
RICOTTA & SPINACH TORTELLINI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT
10
easy
RICOTTA & SPINACH TORTELLINI WITH TUNA, DRIED TOMATOES, PROVOLONE CHEESE AND MINT
INGREDIENTS
1pack Rana Ricotta & Spinach Tortellini
1can of tuna drained and smashed
8sundried tomatoes in oil drained and roughly chopped
4tbspextra virgin olive oil + extra for drizzling
80grProvolone cheese shaved
6mint leaves chopped + extra leaves to serve
Salt and cracked black pepper to taste
METHOD
Place tuna, sundried tomatoes, chopped mint leaves, half cheese, oil and a turn of freshly ground pepper in a big bowl and mix well.
Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.
Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.
Place tuna, sundried tomatoes, chopped mint leaves, half cheese, oil and a turn of freshly ground pepper in a big bowl and mix well.
Cook the Tortellini in a large saucepan of salted boiling water according to package instructions and drain, reserving ½ cup of the cooking water. Add the Tortellini to the bowl with reserved liquid and toss to combine.
Divide between plates, drizzle with extra oil, top with remaining shaved cheese and mint leaves and serve.