Ingredients
- 500 gram tortellini bicolore pasta
- Handful 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 pine nuts
- squeeze of sriracha hot sauce (optional)
- Salt and pepper to taste
- Olive oil (not pictured)
Kitchen equipment needed
- Large pan
- Large, deep skillet
- Cheese grater
- Paring knife
- Chef’s knife + cutting board
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. We like a little bit of heat, so we added 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 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.
WHEN the pasta is ready, grate over manchego cheese and serve immediately. Enjoy!
They look delicious and healthy. :)
Thanks :D Do you also love sugar snaps as much as we do?