HAM AND CHEESE TORTELLINI WITH WALNUT PESTO

This couldn’t be simpler or tastier, and it’s ready in just 10 minutes. Adding homemade pesto and crisp, seasonal vegetables elevates ready-made tortellini to another level for a luscious lunch or supper.

SERVES 2

✣ 300g pack cheese and ham tortellini or ravioli

✣ 100g (3½oz) asparagus tips, cut into 3

✣ 150g (5oz) peas

For the pesto:

✣ 4 walnut halves or

12 almonds

✣ 2tbsp freshly grated Parmesan, plus extra to serve

✣ 1 small garlic clove

✣ 25g pack fresh basil

✣ Pinch dried chilli flakes (optional)

✣ 2tbsp extra virgin olive oil

1 Put a large pan of lightly salted water on to boil.

2 Make the pesto by whizzing the nuts, Parmesan and garlic in a mini food processor until finely chopped. Add the basil leaves into the chopper along with the chilli flakes, if using. Whizz until finely minced, then add the olive oil and a little salt and pepper to taste.

3 Cook the pasta, asparagus and peas together in the boiling water for 2-3 mins until tender (adding an extra 1 min if you are cooking the pasta from frozen).

4 Add a small ladleful of the pasta cooking water (about 50ml/2fl oz) to the processor, then drain the pasta and return to the pan. Give the pesto a final whizz to make a loose sauce, then pour it over the pasta and vegetables, tossing everything gently together. Divide between 2 bowls and scatter over a little more Parmesan and a good grinding of pepper if you like, to serve. >>

If, like us, you have the odd pack of tortellini knocking around in the freezer, this is a great way to dress it up.