Express tortelloni with peas

Name: Express tortelloni with peas
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 large carrot; 400 g fresh tortelloni with ricotta spinach filling (refrigerator); 7-10 Tbsp salt, pepper; 200 g frozen peas; 150 g Fresh goat cheese; 50 g Arugula

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

Ready in a jiffy and delicious on top of that: spicy goat cheese will spice up this pasta dish. Ideal for everyday life!

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

1 large carrot
400 g fresh tortelloni with ricotta spinach filling (refrigerator)
7-10 Tbsp salt, pepper
200 g frozen peas
150 g Fresh goat cheese
50 g Arugula

Directions

1
Peel and wash the carrot and cut it lengthwise into thin slices with a peeler. Cook the tortellini in boiling salted water according to the instructions on the packet. Carrots and frozen peas 1 m
2
Take off approx. 100 ml of the pasta water and mix with the cream cheese. Clean, wash, shake dry and chop the rocket. Drain the pasta with the vegetables and put it back into the pasta pot. Mix with the cheese sauce and rocket.