Tortellini with parsnips and cherry tomatoesIn Season 50

Recipe: Tortellini with Parsnips and Cherry Tomatoes

17 Feb 2016

A meal in minutes

SERVES 4 TO 6
Throw together this recipe for a meal in minutes
 
INGREDIENTS
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
 
METHOD
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.

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