ROASTED CAPCISUM AND MACADAMIA TORTELLI
Ingredients:
1 packet Pastamia Roasted Capsicum and Macadamia Tortelli
1 small Spanish onion, sliced into wedges
1 courgette, cut in half and sliced
1 yellow capsicum, thinly sliced
2 heaped tsps Sabato Pesto
1 heaped tsp Sabato Pronto Rosso
Handful green beans, cut in half
2 spring onions, sliced
200g Aoraki Salmon, cut into bite sized pieces
Blueriver Dairy Feta, crumbled to taste
Freshly ground pepper and salt to taste
1 packet Pastamia Roasted Capsicum and Macadamia Tortelli
1 small Spanish onion, sliced into wedges
1 courgette, cut in half and sliced
1 yellow capsicum, thinly sliced
2 heaped tsps Sabato Pesto
1 heaped tsp Sabato Pronto Rosso
Handful green beans, cut in half
2 spring onions, sliced
200g Aoraki Salmon, cut into bite sized pieces
Blueriver Dairy Feta, crumbled to taste
Freshly ground pepper and salt to taste
Method:
Gently fry the Spanish onion, courgette, capsicum over a medium heat for 10-15minutes. Add the Pesto and Pronto Rosso cook for a further 5 minutes. Add the green beans, spring onions and salmon cook for a further 5 minutes. Meanwhile cook the Tortelli in plenty of boiling water for 3-4 minutes, or until the pasta floats to the surface when stirred. Drain and add to the vegetable mixture. Serve with the crumbled feta to taste.
Gently fry the Spanish onion, courgette, capsicum over a medium heat for 10-15minutes. Add the Pesto and Pronto Rosso cook for a further 5 minutes. Add the green beans, spring onions and salmon cook for a further 5 minutes. Meanwhile cook the Tortelli in plenty of boiling water for 3-4 minutes, or until the pasta floats to the surface when stirred. Drain and add to the vegetable mixture. Serve with the crumbled feta to taste.