Tortellini with parsnips and cherry tomatoesIn Season 50

Recipe: Tortellini with Parsnips and Cherry Tomatoes

17 Feb 2016

A meal in minutes

Throw together this recipe for a meal in minutes
3 beets
3 carrots
3 parsnips
A handful of cherry tomatoes, halved
1 tbsp olive oil
½ tsp salt
1¼ tsp ground pepper
3 tbsp grated ParmegianoReggiano
1 tbsp unsalted butter
½ tablespoon fresh thyme
A pinch of salt
450g fresh cheese tortellini
1. Preheat the oven to 220C. 
2. Peel and cut beets, carrots, and parsnips into bite sized cubes or slices. Place on a baking sheet and toss with olive oil, salt and pepper. Place in oven and roast for 30 to 40 minutes until tender when poked with a fork.
3. In a large bowl, combine parmesan cheese, butter, thyme and salt; set aside until needed.
4. Bring a large pot of water to boil. Add tortellini and boil according to package directions. When cooked, strain the tortellini from the water; reserve 1 tablespoon of pasta water. 
5. Add the pasta and reserved water to the 
cheese and toss to coat. Gently fold in the roasted vegetables. Toss in halved cherry tomatoes. Serve.

You might also like…