Tortellini bicolore with manchego and sugar snaps

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. 

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