Tortellini Bicolore With Manchego And Sugar Snaps


Beautiful two colored tortellini pasta with manchego cheese and sugar snaps. Tortellini bicolore recipe for 4 people, ready in 35 minutes.

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Tortellini bicolore with manchego and sugar snaps
Veronique van Ohmydish

Made by Véronique

Published at 2016-02-12, this recipe is for 4 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 08-03-2021

35 minutes 4 people Main course
Tortellini bicolore with manchego and sugar snaps


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  • 500 gram tortellini bicolore pasta
  • Handful of sugar snaps
  • 200 ml heavy cream
  • 1 clove of garlic
  • 200 grams manchego cheese
  • 1/2 yellow bell pepper
  • 4-5 sprigs of fresh thyme
  • 1 red onion
  • small handful of pine nuts
  • a squeeze of sriracha hot sauce (optional)
  • Salt and pepper to taste
  • Olive oil (not pictured)

Kitchen equipment

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  • Large pan
  • Large, deep skillet
  • Cheese grater
  • Paring knife
  • Chef's knife + cutting board

Tortellini Bicolore With Manchego And Sugar Snaps

35 minutes 4 people Main course

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Preparation -- 10 minutes

CRUSH and finely chop up the clove of garlic. FINELY dice the red onion, click here to find out how you can chop onions like a professional chef.

Dice half a yellow bell pepper and set aside. Rinse and trim the sugar snaps using your paring knife. Click on the video below to see how you can easily trim sugar snaps: 

Cooking the tortellini bicolore pasta -- 25 minutes

Let's start by making the sauce. Heat up 1 tablespoon of good quality olive oil in a large, deep skillet on medium-high heat. Fry the red onion, garlic and diced yellow bell pepper for 5 minutes.  

Add in the cleaned sugar snaps, fry and stir for another 5 minutes. Add in 4 or 5 sprigs of fresh thyme. Squeeze in 200 ml of heavy cream, turn up the heat a bit and let it simmer for another 5 minutes.

Now's a great time to bring the sauce to taste, to do that all you have to do is add in (freshly ground) salt and pepper. You can also add in a nice squeeze of sriracha hot sauce.

Turn down the heat to low, add in a small handful of pine nuts and let simmer until your pasta is done. Fill one of the large pan's about 3/4 with water, bring to a boil.

Cook the pasta according to the package. We used fresh pasta, which meant that the cooking time was only 8 minutes. Make sure to check the package to find out how long your pasta should be cooked.  

Tortellini bicolore with manchego and sugar snaps
Tortellini bicolore with manchego and sugar snaps

Drain the pasta when it has been cooked. Combine the ingredients on a plate and grate over manchego cheese and serve immediately. Enjoy!

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